INGREDIENTS
1/2
head cauliflower, cut into rough florets
10 oz
container of mushrooms
2 cups
shredded carrots
2 cups
eggplant chunks
2 28 ounce cans
crushed tomatoes
6
garlic cloves, minced
2 tbsp
tomato paste
2 tbsp
agave nectar or sweetener of your choice
2 tbsp
balsamic vinegar
1 1/2 tbsp
oregano
1 tbsp
basil
1 1/2 tsp
rosemary
salt and pepper,