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Ingredients
  • ½ cauliflower cut into rough florets
  • 10 ounce container mushrooms
  • 2 cups shredded carrot
  • 2 cups eggplant chunks
  • 46 ounce crushed tomatoes
  • 1 cup water
  • 6 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp agave nectar or sweetener of your choice to taste
  • 2 tbsp balsamic vinegar
  • 1 ½ tablespoon dried oregano
  • 1 tbsp dried basil
  • 1 ½ teaspoon dried rosemary
  • Salt and pepper to taste
Steps
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