|Garlic||5 Clove (25 gm), finely chopped|
|White onion||1 , chopped|
|Yellow onion||1 , chopped|
|Zuchinni||3 , chopped|
|Yellow squash vegetable||2 , chopped|
|Red bell pepper||1 , diced|
|Green bell pepper||1 , diced|
|Yellow squash||2 , diced|
|Egg plant||1 , cut into chunks|
|Porcini mushroom||1 Cup (16 tbs)|
|Tomatoes||2 , diced|
|Olive oil||2 Tablespoon|
|Tomato puree||14 Ounce|
1.Pre-heat oven at 350C.
2.In a saute pan, pour the oil and put the garlic, let it cook until slightly brown.
3.In a sauce pot, transfer the garlic and oil and add onions to it.
4.In the same saute pan, add the zucchini, yellow squash and let it brown.
5.Now transfer the Zucchinis and yellow squash into the sauce pot and add tomatoes to it.
6.Saute pepper in the saute pan and then add them into the sauce pot.
7.Season with fresh herbs.
8.Saute the egg plant in the saute pan and transfer it into the sauce pot after it browns.
9.Pour in the tomato puree and use a spatula to mix all the ingredients in the sauce pot.
10.Add the mushrooms, cover the top and put in in the oven for 30 minutes.
11.Plate it and serve with a garnish of a few slices of fresh tomato.