Eggplant Spaghetti Sauce - cooking recipe

Ingredients

2 ounces butter
2 large onions, diced
1 clove garlic, minced
1 large eggplant, peeled and cut into bite-size pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1/2 (8 ounce) package sliced baby bella mushrooms
1 (12 ounce) can tomato sauce

Preparation

Melt butter in a large skillet over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms; cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.