Rouxbe

• 2 zucchinis
• 1 eggplant
• 1 white onion
• 4 cloves garlic
• 1 green pepper

First thing to do is cut up all your veggies into nice bit size pieces. I did the onion a finer dice and emince the garlic.

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• 1 can tomato paste
• 2 tbls olive oil
• 1 can diced tomatoes

Over medium low, heat a good size heavy bottom pot with a lid. When ready add the oil and onion and cook till translucent. Now stir in the paste and after a couple minutes add the tomatoes and bring to a simmer.

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• salt and pepper to taste
• 6 basil leaves
• 1 tbls herbes de provence

Once the tomato has simmered for about ten to fifteen minutes add in the zucchini, pepper, herbs then tear up the basil and cover for about a half hour. Don't forget to stir it once in a while thou. Taste it and add seasoning to your liking.

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• 6 basil
• salt and pepper to taste

Add the eggplant and cover and continue to cook for another 1/2 hour. As it breaks down and becomes soft I like to add in more basil here because who doesn't love basil with tomatoes. Turn the heat to low and let simmer a further 1/2 hour or longer. Be sure to check the seasoning before you serve it.