2 medium zucchini, diced to 1"
1 medium eggplant, diced to 1"
1 medium onion, diced
2 cloves garlic, minced
1 medium green pepper, diced
2 ribs celery, diced
3 tablespoons olive oil
2 (15 ounce) cans stewed tomatoes
3 tablespoons tomato paste
salt and pepper, to taste
6 to 8 fresh basil leaves, chopped
toasted garlic bread, to serve
vegan cheese, to taste, optional
1. Preheat oven to 350 degrees F, if using vegan cheese. Sauté all vegetables in the olive oil until the onion is transparent. Add the tomatoes (squish them with your hands to break them up) and the tomato paste and enough water only up to the sides of the pot, not to cover the mixture.
2. Salt and pepper, to taste. Cook 1 hour or until all is tender. Add basil at the end of cooking.
3. Spoon into individual serving bowls. Top each with a slice of garlic bread and cover with the vegan cheese. Put in oven only until the cheese melts.
I also serve this over brown rice or whole wheat angel hair.