1 onion, chopped

2 stalks celery, chopped

2 teaspoons minced garlic

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 jalapeno, chopped (optional – if you like it spicy)

1 green pepper, chopped

2 zucchini, chopped

1 eggplant, chopped

1 (29 ounce) can tomato sauce

1 (8 ounce) package sliced mushrooms

¼ cup red wine

1- 2 pounds pasta, cooked and drained

Parmesan cheese (optional)
In a medium-sized pot, sauté  onion, celery and garlic in oil over medium-high heat for about 3 minutes.  Add oregano, basil, jalapeno (if using), green pepper, zucchini and eggplant.  Sauté an additional 5 minutes.  Stir in tomato sauce and bring to a boil.  Reduce heat and simmer for about 20 minutes.  Stir in mushrooms and wine.  Simmer an additional ½ hour.  Toss with pasta and sprinkle with Parmesan cheese, if desired.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!