20 med. size vine ripened tomatoes or 2 (28 oz.) cans crushed tomatoes
10-12 oz. tomato paste
8 oz. mushrooms, sliced in half
4 oz. cubed eggplant
1 med. onion, chopped
1 med. pepper, chopped
3-4 cloves garlic, chopped
Any other vegetables of your choice
Basil
Salt
Oregano
Sugar
Cru shed red pepper
Olive oil

For fresh tomatoes: Cut out stems. Boil until soft to touch and skin begins to peel. Drain and cool. Remove skins and then crush or blenderize tomatoes. Mix with 24 ounce water and boil.

For canned tomatoes: Mix the two cans of tomatoes with an equal amount of water and bring to a boil.

Then, saute the garlic in a generous amount of olive oil, then add the onion. Add the tomato paste to this mixture and cook until warm. Pour this mixture into the boiling tomatoes, lower the heat and simmer for 3-4 hours.

Then add approximately 1/4 cup oil to this mixture along with the various spices (to taste). Add salt and sugar as desired.

Approximately one hour before dinner, saute the mushrooms, peppers, eggplant and any other vegetables in some oil and garlic, until lightly browned. Add to the simmering sauce and continue to simmer until desired thickness obtained.