Mediterranean Pasta Sauce For Penne - cooking recipe

Ingredients

2 small zucchini
1 medium eggplant, peeled (about 1 pound)
1 red bell pepper
1 medium onion
1 stalk celery
2 garlic cloves, minced
1/2 cup dry white wine or 1/2 cup red wine
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried oregano
2 (28 ounce) cans plum tomatoes, coarsely chopped
1 teaspoon salt
fresh ground pepper

Preparation

Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
In a large nonstick skillet, heat 1T olive oil over medium-high heat.
Add diced vegetables. Saute until tender, about 10 minutes.
Add minced garlic and cook, stirring for 1 minute more.
Add wine and stir until wine is almost evaporated, about 2 minutes.
Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
Add thyme (or oregano), salt, and pepper.
Bring to a simmer and cook until thickened, 10-15 minutes.
Toss with penne and serve!