3 Tablespoons olive oil 2 medium onions, chopped 2 garlic cloves, minced 1 medium eggplant, unpeeled and cut into 1" cubes 1 red bell pepper, diced 1 yellow bell pepper, diced 1 Tablespoon sugar 1 large handful fresh basil, chopped 2 zucchinis, sliced 4 celery stalks, sliced 28 ounce canned Italian plum tomatoes, drained and chopped 2 Tablespoons tomato paste 2 carrots, sliced thin 1/2 cup pine nuts, lightly toasted Salt and freshly ground black pepper
Directions
In a large heavy skillet heat oil over medium-high heat. Add onions; sautéing for about 5 minutes or until tender. Add garlic; sauté for 30 seconds. Add remaining ingredients through carrots. Cover and simmer for 10 minutes, stirring occasionally. Uncover and continue to simmer for an additional 10 minutes or until mixture is thick and vegetables are tender. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with toasted pine nuts.
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