Ingredients
1 28-ounce can crushed tomatoes, no salt
6 medium zucchini, cut into 1/2" rounds
1 large eggplant, peeled and cut into 1" cubes
1 onion, chopped
6 cloves garlic, minced or pressed
2 tablespoons Dr. Fuhrman’s VegiZest or other no salt vegetable soup base
2 teaspoons fresh thyme, chopped or 1 tsp dried
1 teaspoon fresh rosemary, chopped or 1/2 teas. dried
Preparation
In large saucepan, cover and slowly simmer all ingredients 15-20 minutes or until tender, stirring occasionally. The tomatoes and vegetables will make their own sauce.
