2 (24 oz. ea.) jars spaghetti sauce (your choice)
1 (11 oz.) box Eggplant Parmesan, baked (I use Angelo's)
1 onion, chopped
2 large chopped portobello mushrooms, stems removed
1 (12 oz.) jar roasted red peppers, drained & chopped
1 roasted green pepper, chopped (see below)
3 tbsp. minced garlic
1/4 cup chopped cilantro, parsley or scallions
1 tbsp. butter
1 tbsp. olive oil

Sauté onions and mushrooms in butter and olive oil until onions begin to caramelize. Add peppers, garlic, cilantro and sauté for one to two minutes.

Place this mixture, the spaghetti sauce and prepared Eggplant Parmesan in a processor and blend well. Place back in pot and simmer for 20 minutes to allow flavors to blend.

Makes 6 to 8 servings.

ROASTED PEPPER:

Place oven on broil. Cut stem off end of pepper. Place pepper on cookie sheet. Flatten pepper slightly and place under broiler for 5 to 7 minutes for the first side, until the skin is blistery and black.

Remove cookie sheet from oven and turn pepper to flatten next side. The idea is to peel skin off later. Do this for all 4 sides. The other sides only need 3 or 4 minutes. Remove cookie sheet and allow pepper to cool. Peel black skin off and as much of balance of skin as possible.

Note: Do NOT rinse under water or flavor will disappear.

Sometimes the pepper will only cooperate with 3 sides so do what you can. Remove the white membrane inside the peppers then chop.

Submitted by: Daya