Recipe: Vegetarian Spaghetti Sauce (using eggplant, zucchini and mushrooms, food processor)

VEGETARIAN SPAGHETTI SAUCE

"Nutritious, yet low in calories. Freezes well."

2 or 3 cloves garlic
2 medium onions, quartered
1 green bell pepper, cut in 2-inch chunks
3 tablespoons oil
1 cup fresh mushrooms
1 eggplant (about 1 1/4 pound), peeled
1 medium zucchini, peeled
1 (19 ounce) can tomatoes
2 cans (5 1/2 ounces each) tomato paste
1/4 cup dry red wine or sherry, If desired
Salt and pepper, to taste
1/4 teaspoon each oregano, basil and chili powder
Pinch of cloves
1 bay leaf

WITH THE STEEL KNIFE:
Drop garlic through feed tube while machine is running. Process until minced. Add onions and process with 3 or 4 quick on/off turns, until coarsely chopped. Empty bowl and repeat with green pepper.

Heat oil in a Dutch oven. Add garlic, onions and green pepper. Saute for 5 minutes on medium heat.

WITH THE SLICER:
Slice mushrooms, using light pressure. Add to pan and cook 2 minutes longer.

WITH THE GRATER:
Cut eggplant to fit feed tube. Grate, using medium pressure. Repeat with zucchini. Add to pan and cook 5 minutes longer.

Stir in remaining ingredients, cover and simmer about 45 minutes to 1 hour, stirring occasionally.

Taste and adjust seasonings.

Makes 6 to 8 servings
Source: Pleasures of your Food Processor by Norene Gilletz