2 tbsps olive oil
1 small onion, diced
3 cloves garlic, finely chopped
2 cups sliced, fresh mushrooms
4 cups broccoli
2 cups sliced eggplant
1 28-oz. can of crushed tomatoes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped
1 tsp oregano
salt and pepper to taste
1/2 tsp red pepper flakes(optional)
Heat oil on medium heat in large pot. Add onions, garlic, and mushrooms, and other spices and saute for 3 minutes. Add broccoli, zucchini, and eggplant. Cover and cook for 8 minutes, stirring occasionally. Add crushed tomatoes, fresh tomatoes, and spinach. Cook an additional 5 - 10 minutes, stirring occasionally. Serve.
Recipe copyright 2008 by HealthCorps, Inc. from Cook Before You Eat - HealthCorps' Healthy Cookbook for Teens. Used with permission.