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Ingredients

• 1 small eggplant, diced
• 1 celery heart (the whitest stalks in the center)
• 1/4 C. carrots, diced
• 1/2 C. Italian green beans
• 1/2 small red onion, diced
• 6-8 oz. mushrooms (canned or fresh)
• 1 large clove garlic, grated
• 1 jar Francesco Rinaldi Garden Combo tomato sauce
• 2-4 Tbs light oil
• 1/2 C. vegetable stock
• 1/4 C. grated parmesan
• 1 box spagetti or other pasta or macaroni you prefer
• 1-2 Tbs. salt (optional)

Description

I Had So Many Different Veggies In The Fridge That I Decided To Make This Dish. It Was So Good. You Can Also Serve At Room Temperature On Crackers As An Appetizer Or Heated On Grilled Meats.

Recipe4Living