Mediterranean Pasta Sauce for Penne

This easy, make-ahead pasta sauce is filled with fresh veggies and is meatless. It's quick to prepare and freezes well. Enjoy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  small zucchini
• 1  medium eggplant, peeled (about 1 pound)
• 1  red bell pepper
• 1  medium onion
• 1  stalk celery
• 2  garlic cloves, minced
• 1⁄2 cup dry white wine or 1⁄2 cup red wine
• 1 1⁄2 teaspoons dried thyme or 1 1⁄2 teaspoons dried oregano
• 2 (28 ounce) cans plum tomatoes, coarsely chopped
• 1  teaspoon salt
•  fresh ground pepper

Directions

1. Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
2. Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
3. In a large nonstick skillet, heat 1T olive oil over medium-high heat.
4. Add diced vegetables. Saute until tender, about 10 minutes.
5. Add minced garlic and cook, stirring for 1 minute more.
6. Add wine and stir until wine is almost evaporated, about 2 minutes.
7. Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
8. Add thyme (or oregano), salt, and pepper.
9. Bring to a simmer and cook until thickened, 10-15 minutes.
10. Toss with penne and serve!