Ingredients:
16-ounce package spaghetti
26 ounces pasta sauce
4 Tablespoons vegetable or olive oil, divided
1 medium zucchini
1 small eggplant
1 container fresh mushrooms
2 medium tomatoes
Directions:
Cook spaghetti according to package directions, rinse and toss with 1 Tablespoon of olive oil. Set aside and keep warm in a covered pot if necessary, stirring occasionally to avoid sticking. Pour pasta sauce into a medium saucepan and warm with medium heat until it simmers, being careful not to boil. Cut up zucchini, eggplant and mushrooms into small pieces or cubes. Heat 3 Tablespoons of oil in a medium skillet with medium high heat until it shimmers, then sauté each cubed vegetable separately until they start to turn golden brown. Add each vegetable to the pasta sauce when finished. Cube tomatoes and sauté for 2-3 minutes. When tomatoes start to break down, add them to the sauce and stir well. Serve sauce on top of pasta, adding a sprinkle of parmesan cheese if desired. Serves 6-8.