INGREDIENTS
1
eggplant
1 1/2 tsp
salt
2 larges
zucchini
1
bell pepper
1
bell pepper
8 oz
button mushrooms
1
onion
1/4 cup
olive oil
3 tbsp
balsamic vinegar
4 cloves
garlic
1 tsp
rosemary
56 oz
tomatoes
3/4 cup
water
1 tbsp
sugar
2 tsp
basil
1/2 tsp
pepper flakes
1 serving
pasta
1 serving
parmesan cheese