6 green peppers
6 red peppers
4 med. onions, chopped
2 cloves garlic, chopped
1 tsp. fennel seed
1 stalk celery hearts, chopped (use all leaves)
1 lg. eggplant, peeled & cubed
6 sm. zucchini, sliced thin
1 #2 can Progresso crushed tomatoes
3 tbsp. sugar
Salt to taste
1/2 tsp. oregano
1 c. fresh chopped basil
1/2 c. olive oil to be used according to directions
1 (8 oz.) can mushrooms

Cut and dice all ingredients according to measurements and set aside. In a large bowl combine red and green peppers, celery, onions, garlic, fennel seed and salt to taste (approximately 1 teaspoon). Toss gently in bowl so all ingredients are well blended.

In a large skillet add 2 tablespoons of olive oil and heat until oil is hot enough to fry. Add the pepper mixture to the skillet, fry until half done. Remove from skillet, set aside.

In the same skillet add 2 tablespoons oil, heat again, add eggplant, fry slowly until half done. Remove from skillet and set aside. In the same skillet add 2 tablespoons oil again, add zucchini, fry quickly until half done, remove from skillet and set aside.

In the same skillet add can of Progresso crushed tomatoes. Cook until it comes to a boil quickly and add sugar.

Take all ingredients that have been set aside and add to the tomatoes. Gently toss ingredients until well mixed. Add the mushrooms and the fresh basil. Serve with crusty Italian bread.