John'S Vegetarian Ska-Betti

• any garden vegetables available in any combination: eggplant (trimmed and cubed), zucchini (cubed), yellow squash (cubed), tomatoes (plum), spinach (torn in small pieces)
• 1 large onion, diced
• fresh garlic, minced
• 3 Tbsp. olive oil
• 2 tsp. basil
• 2 tsp. oregano
• pinch of cinnamon
• pinch of cloves
• 1 c. red wine
• 1 pkg. spaghettini (big)

1. In your biggest pan, saute in olive oil the onion.
2. Add fresh garlic, basil, oregano, cinnamon and cloves.
3. Add cubed vegetables, sauteing rapidly over high heat.
4. Add sliced tomatoes and red wine (we just fill the pan up with tomatoes).
5. Once this is bubbling nicely, turn down to medium heat and let liquids boil down about 30 minutes, with lid off.
6. About 10 minutes before dinner, boil the spaghettini until done.
7. Rinse and serve with sauce.
8. Leftover sauce freezes well for future meals.

garden vegetables, onion, fresh garlic, olive oil, basil, oregano, cinnamon, cloves, red wine, spaghettini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737962 (may not work)