- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small zucchini (half of a large), diced
- 3/4 cup eggplant (half of a large), diced
- 1 large carrot, peeled and diced
- 1 red (or any color) bell pepper, seeded and diced
- 1 can (28 oz.) Jersey Fresh crushed tomatoes
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 TBS Delicious Orchards balsamic vinegar
- 3/4 cup Kitchen Basics vegetable broth, divided
- Parmigiano cheese for garnish
- 1 lb. of Garofalo Spaghetti
In a large skillet, sauté the onion, carrot and garlic in 1/2 cup vegetable broth for 5 to 7 minutes or until they begin to soften. Add the bell pepper, zucchini, eggplant and additional 2 TBS vegetable broth and sauté for an additional 5 to 7 minutes. If mixture begins to dry, add additional vegetable broth 1 tablespoon at a time. Then, add the crushed tomatoes, salt, pepper, dried basil, balsamic vinegar and the remainder of the vegetable broth. Stir to combine. Reduce heat to low and simmer the sauce for 20 minutes, stirring occasionally. Cook the spaghetti according to directions on package. Pour sauce over the spaghetti, garnish with cheese and serve.
