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Garden Vegetable Tomato Sauce


3 tablespoons Olive Oil
2 cups Yellow Squash, chopped
1 cup Red Onion, chopped
2 cups Eggplant, peeled, cubed, salted, placed in colander for 20 minutes, and rinsed
3 cloves Garlic, minced
1 teaspoon Fennel Seed, crushed
1 cup Tomato, chopped
1 (28 ounces) can Crushed Tomatoes in Puree
2 tablespoons Balsamic Vinegar
Cooked pasta, rice or couscous


1. Heat olive oil in large saucepan over medium heat.

2. Add yellow squash and red onion. Saut, 5 minutes.

3. Add eggplant and saut, 3 minutes.

4. Add minced garlic and fennel seed. Saut, 3 minutes.

5. Add chopped tomatoes, crushed tomatoes with liquid, and balsamic vinegar.

6. Stir well and simmer over low until heated through.

7. Serve over hot pasta, rice, or couscous.

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