Submitted by: vggiegirl (From Tom ZeCat, Vegsource)

1 whole eggplant, diced
2T broth, to sauté
6 cloves garlic, crushed & minced
1 med white onion, chopped
3 cups fresh tomatoes, finely chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp. oregano
½ cup unsweetened apple juice
2 six oz cans tomato paste
1 tsp basil
2 tsp tamari
1 package of vegan Fettuccini noodles

Sprinkle the eggplant with sea salt and let it sit for about half and hour.

Boil the Fettuccini with a dash of salt till it’s ready, then take it out and strain it. Sauté the garlic and onions in broth for about ten minutes. Add all the rest of the ingredients, except the Fettuccini noodles, and let them simmer for about an hour. Serve over the noodles.

Notes: Still good after freezing. You can leave out the apple juice, but the recipe will lose some pizzazz. I use six cloves of garlic because I like things really garlicky. The recipe will taste okay with only three cloves.

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