Recipe: Farmer's Market Spaghetti (using peppers, eggplant, mushrooms and black beans)

FARMER'S MARKET SPAGHETTI

2 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced
1 large red bell pepper, cut into thin strips
2 cups fresh tomatoes, peeled and chopped (or 2 cans tomatoes, 16 oz. each may be, substituted)
1 cup diced eggplant
1 cup sliced fresh mushrooms
3/4 cup water (or wine)
2 tablespoons tomato paste
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1 cup cooked black beans
Salt and pepper to taste
1 pound spaghetti, uncooked
Parmesan cheese (for serving)

Heat olive oil in a large skillet and saute onion, garlic, and red bell pepper until onion is translucent and tender. Add eggplant and mushrooms and continue to saute about 5 minutes.

Add tomato paste and 3/4 cup water or wine. Stir in basil and oregano; slowly simmer over low heat for 10 minutes.

Add black beans and chopped tomatoes. Simmer just long enough to warm the tomatoes and beans. Do not overcook. Season to taste with salt and pepper.

Cook spaghetti al dente according to package directions. Drain and put spaghetti in large shallow bowl.

Pour sauce over spaghetti. Sprinkle each serving with Parmesan cheese.

Makes 4 servings
Source: Nancy's Kitchen, Sierra Live, September 1994
From: Nancy/CA