Ingredients
3 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped2 tablespoons olive oil5 garlic cloves, minced3 medium zucchini, chopped3 medium yellow summer squash, chopped3 medium tomatoes, chopped1 medium eggplant, peeled and cubed1/2 pound sliced fresh mushrooms2 cans (28 ounces each) Italian crushed tomatoes1 can (6 ounces) tomato paste2 cans (2-1/4 ounces each) sliced ripe olives, drained1/4 cup minced fresh basil3 tablespoons minced fresh oregano2 tablespoons minced fresh rosemary2 teaspoons Italian seasoning1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
