Ingredients:
1 - 14.5 oz can of Muir Glen fire roasted diced tomatoes ---puree them
1 T garlic (minced)
1 small shallot (diced)
1/4 C peeled zucchini (diced)
1/3 C peeled Eggplant (diced)
1 T of fresh basil(chiffonade --means sliced- see photo)
1/4 C red wine
1 tsp oregano
In sauté pan at medium heat with oil sauté shallot and garlic for 2 mins or until shallot is translucent. Then add wine and cook for 1 min then add tomato puree and bring to simmer and add salt & pepper. Cook for 20'. Then add zuch and eggplant then simmer for another 20'. After time is up add herbs, cook for 20' and then it's ready to serve over your favorite pasta!
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