1/4 c. olive oil
4-5 cloves garlic
1 med.-lg. eggplant (peeled and chopped)
2 green peppers (chopped)
1 lb. chopped mushrooms
3 c. peeled and chopped tomatoes
1 tsp. oregano (or to taste)
1 tsp. basil (or to taste)
1/2 tsp. cayenne
Salt and pepper to taste
12 oz. tomato paste
2 c. water (white wine can be used instead)

1. Heat olive oil and brown crushed garlic in oil, then remove garlic.

2. Add eggplant, peppers and mushrooms to a large skillet or Dutch oven. Saute for five minutes, stirring frequently.

3. Add rest of ingredients, cover and simmer gently for about one hour.

4. Stir occasionally and add more liquid if necessary to keep from scorching. Makes about 2 quarts sauce.