Veggie Pasta Sauce

Ingredients:

• 2 T. olive oil
• 4 T. minced garlic
• 2 T. oregano
• 2 T. parsley
• 2 tsp. cayenne
• salt and pepper to taste
• 1 cup diced eggplant (leave to dry on paper towel for 10min before adding)
• 1/2 cup diced onion
• 1/2 cup diced green and/or red peppers
• 1/2 cup grated carrot
• 1/2 cup grated zucchini
• 1/4 cup sliced olives (green or black or mixed)
• 8-10 tomatoes, diced (include the liquid from the cutting board)
• 1 small can tomato paste
• 1 small can tomato sauce
• 1 block frozen chopped spinach (thawed, drained and squeezed almost dry)
• 2 T. nutritional yeast
• 1 tsp. raw sugar (optional)

Directions:

In the bottom of a large kettle, brown garlic in olive oil. Add oregano, parsley, cayenne, salt and pepper. Stir in eggplant, onion, peppers, carrot, zucchini and olives. Sautee until slightly tender. Add tomatoes, tomato sauce, tomato paste and spinach. Stir together, cover and allow to simmer for 20-30min, occasionally stiring. Add nutritional yeast and sugar, stiring in completely, and serve over your favorite cooked pasta.