Submitted by: Courtney

1/2 cup onion, chopped
1/2 cup green pepper, chopped 1/2 cup red pepper, chopped
1/2 cup celery, chopped
1/3 cup carrot, chopped
1 cup eggplant, peeled, diced small squares
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp fennel seed
1/4 tsp red chili flakes
1 cup tomatoes, chopped
1/3 cup tomato juice or vegetable broth
1 cup spinach, chopped
1/3 cup basil, chopped

This is a really interesting recipe! I got it from Whole Foods, and I didn’t serve it over anything (like suggested at the end), just ate it as is, and it was pretty good! I did add more veggies than they suggest–I upped the 1/2 cups to 1 cup for each one listed (onion through celery), which made it a little more substantial since I didn’t put it over a starch/grain.

Heat a little water/broth in a large non stick pan. Sauté first ten ingredients for 5 minutes adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to sauté for 3 minutes longer. Add all remaining ingredients and sauté 1 minute longer to heat through. Serve in large bowls over toasted bread rounds, polenta, or cooked small elbow pasta, ditalini, or orzo.

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