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Ingredients
  • 1 eggplant, diced, about 2 to 3 cups
  • 1 ½ teaspoons salt
  • 2 zucchini (or 1 large), diced, about 2 to 3 cups
  • 1 red pepper, cored, seeded and diced
  • 1 yellow pepper, cored, seeded and diced
  • 8 ounces white button mushrooms, stems removed, mushrooms quartered or halved
  • 1 red onion, peeled and cut into ¾ inch pieces
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
  • 2 cans (28 ounces each) crushed tomatoes
  • ¾ cup water
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • ½ teaspoon dried red pepper flakes
  • Hot, cooked pasta for serving
  • Freshly grated Parmesan cheese for serving
Steps
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