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Rattatouille Pasta Sauce
1 small to medium firm eggplant, cubed
2 - 3 small to medium zucchini, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1 28 ounce can tomato puree (rinse cans with water or red wine and add
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano
Put it all into the slow cooker, turn on low, and off to work. Come home and prepare pasta or rice.
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