Summer Veggie Sauce(Low-Fat)

• 12 plum tomatoes or other tomatoes to equal approximately that amount
• 3 or 4 baby eggplant
• 3 or 4 each different variety baby squash (your choice)
• 1 each: red, yellow and green pepper
• several cloves garlic to taste
• fresh mushrooms to taste
• whatever other veggies you like
• Italian seasoning or basil and oregano
• white pepper, crushed
• olive oil
• angel hair pasta

1. Go to Farmer's Market to get freshest possible veggies and select several ripe plum tomatoes and other vegetables.
2. Wash and chop veggies into sizable chunks.
3. Place enough olive oil in a large pot or Dutch oven to cover the bottom.
4. Heat oil (do not allow to smoke) and dump chunky chopped vegetables into pot, tomatoes first.
5. (If you don't like skins of tomatoes, quickly blanch whole tomatoes in boiling water and peel before chopping.) Cook veggies over medium heat until they soften and liquid forms. Add seasonings and grated Parmesan cheese, if desired.
6. Simmer for 20 to 30 minutes to blend flavors.
7. Serve atop angel hair pasta with grated asiago cheese on top.

tomatoes, baby eggplant, different variety baby squash, green pepper, garlic, mushrooms, like, italian seasoning, white pepper, olive oil, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844832 (may not work)