Zucchini and Eggplant Spaghetti Sauce

(5 votes)

1 large eggplant
2 large zucchini
8 ounces tomato paste
14 ounce canned tomatoes
2 large onions
2 cloves garlic
1 teaspoon coriander, ground
1 teaspoon thyme
2 small hot peppers
1 red or green bell pepper, cut up

Cut the zucchini and eggplant in 1 inch cubes. Fry in oil for 5 minutes, then cover for 5 minutes, Shake the pan occasionally. Put this mixture in a large casserole or Dutch oven.

Sauté the onion and garlic until soft; put this mixture into the casserole. Add all the remaining ingredients, mixing gently. Cover and bake in a preheated 350 F oven for 40 minutes.

Serve over pasta.



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