Ingredients
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3 -4 tablespoons olive oil
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1 onion, diced
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6 garlic cloves, minced
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1 stalk celery, diced
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1 pepper, diced
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1 large eggplant, peeled and diced
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3 (28 ounce) cans crushed tomatoes
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2 tablespoons dried Italian herb seasoning
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1 tablespoon sugar
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1 teaspoon salt
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1 teaspoon pepper
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1 tablespoon fresh parsley, roughly torn
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1 carrot, diced
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4 fresh basil leaves, roughly torn
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1 large portabella mushroom, gills removed and diced
Instructions
- Heat oil in a large deep heavy bottom pot over medium high heat.
- Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
- Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
- Cook for 5-6 hours on high stirring ever so often.
- If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
- If you`re not around to stir cook on low till desired thickness.