1 c. green pepper
1 c. onions
3-5 cloves minced garlic
1 tsp. olive oil
2 c. eggplant
2 c. sliced mushrooms
2 c. cubed zucchini
2 (15 oz.) cans tomato sauce with 2 tsp. basil, 1 tsp. oregano, 1 tsp. sugar, 1/2 to 1 tsp. Tabasco

Saute green pepper and onions in oil for 5 minutes. Add garlic and continue sauteing 2 minutes. Add the other vegetables and continue stirring another 6-8 minutes. Add tomato sauce with seasoning. Cook 30-60 minutes. Serve over brown rice or spaghetti. Makes 8 cups sauce. 55 calories per cup, 4 g. fiber.