INGREDIENTS
6
Bell peppers, medium large
1
stalk Celery
1
Eggplant (approx. 1 to 1-1/2 pounds), medium
1
Onion, medium
2 tsp
Oregano, dried
1 6 ounce can
Tomato paste
1 1/2 tsp
Garlic salt
1 dash
Sea salt and pepper
3 tbsp
Olive oil
1 cup
Mozzarella cheese, vegan