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| Serving over rice |
This batch was made with fresh veggies purchased at the Old North farmers' market earlier in the day. The essential ingredients are the onion, garlic, basil, olive oil, tomatoes, pepper and salt. The other veggies (here, yellow squash) can be swapped out for part or all zucchini or eggplant. You could add some capers and chopped black olives, too.
Olive oil for sauteing
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
2-4 carrots, peeled & sliced or chopped
3 medium-sized yellow squash, sliced, big seeds removed - or zucchini or eggplant or any combination of these
4 cloves garlic, crushed or chopped (or whole)
3-4 sprigs of fresh basil (or maybe 2 teaspoons dried basil)
1/2 jar tomato sauce, or small can tomatoes with juice, broken up, or 1/2 of a large can, plus an equal amount of water if using sauce
ground pepper
salt to taste
Cooked white rice for serving, parmesan cheese to top.
Saute the chopped veggies in a large pot, adding them from longest to cook to shortest to cook (that is, start with the carrots and eggplant, if using). Once the veggies are starting to look translucent, add the sauce (and water) or tomatoes and bring to a simmer. Simmer for 20 minutes or so. Serve over white rice with parmesan cheese.
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