2 c. Ragu sauce
1 med. sweet white onion, sliced
1 clove garlic, minced
3 tbsp. olive oil
1 c. carrots, sliced
1 1/2 c. green or yellow squash, cubed
1 sm. eggplant, cubed
1 c. red & green pepper, cut in 1" pieces
1 c. fresh mushrooms, sliced
2 tbsp. chopped fresh sweet basil or tsp. dry
1 tbsp. fresh parsley
1/2 c. water

Saute onion, garlic, carrots in hot olive oil. Add squash, peppers and eggplant. Saute for 10 minutes. Add mushrooms, herbs and Ragu, rinse out Ragu jar with water and add. Cover, simmer for 10 to 15 minutes. Serve over cooked rice. Sprinkle with Parmesan cheese if desired.