INGREDIENTS
2 cans
each) crushed tomatoes
2 tsp
Basil, dried
8 oz
Button mushrooms, white
1
Eggplant, diced, about 2-3 cups
4 cloves
Garlic
1
Red onion, peeled and cut into 3/4 inch pieces
1 tsp
Rosemary, dried
2
Zucchini
3 tbsp
Balsamic vinegar
1
Pasta, Hot cooked
1
Pepper, yellow
1
Red pepper
1/2 tsp
Red pepper flakes, dried
1 1/2 tsp
Salt
1 tbsp
Sugar
1/4 cup
Olive oil
1
Parmesan cheese
3/4 cup
Water