Summer Veggie Sauce(Low-Fat) - cooking recipe

Ingredients

12 plum tomatoes or other tomatoes to equal approximately that amount
3 or 4 baby eggplant
3 or 4 each different variety baby squash (your choice)
1 each: red, yellow and green pepper
several cloves garlic to taste
fresh mushrooms to taste
whatever other veggies you like
Italian seasoning or basil and oregano
white pepper, crushed
olive oil
angel hair pasta

Preparation

Go to Farmer's Market to get freshest possible veggies and select several ripe plum tomatoes and other vegetables.
Wash and chop veggies into sizable chunks.
Place enough olive oil in a large pot or Dutch oven to cover the bottom.
Heat oil (do not allow to smoke) and dump chunky chopped vegetables into pot, tomatoes first.
(If you don't like skins of tomatoes, quickly blanch whole tomatoes in boiling water and peel before chopping.) Cook veggies over medium heat until they soften and liquid forms. Add seasonings and grated Parmesan cheese, if desired.
Simmer for 20 to 30 minutes to blend flavors.
Serve atop angel hair pasta with grated asiago cheese on top.