1 - 2 stalks celery, diced (fiber!)
1 carrot, diced
1/2 cup or more diced eggplant
2 - 4 brown mushrooms, diced
1/2 cup or more tomato sauce
Basil and/or oregano to taste (optional)
Fry, microwave, or steam cook the celery and carrots first. When those are soft enough, add mushroom and eggplant, cook some more. Then add tomato sauce in pan, or in separate container to reheat. Then add the basil/oregano.
Note: You could easily use various squashes in this, too, such as yellow squash or zucchini.
This was cross-posted from http://fayanora.dreamwidth.org/1254661.html
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