Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sun-dried tomatoes 1 1/2 ts Garlic, minced
16 oz Spaghetti 1/2 c Mushrooms, diced
1/2 c Onion, diced 2 c Roma tomatoes, diced
1/2 c Celery, diced 1/4 lb Tofu, firm, diced
1/2 c Carrots, diced 1/2 ts Salt
1/2 c Red bell pepper, diced 1/2 ts Black pepper
1 tb Olive oil 1 ts Garlic, granulated
1/2 c Zucchini, diced 2 ts Basil
1/2 c Eggplant, peeled seeded, 1 ts Rosemary
-- diced

Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
Dice set aside.

Cook spaghetti according to instructions, rinse, drain set aside.

Heat oil saute onion, celery, carrots red bell pepper in a large
skillet until the onions are translucent, about 3 minutes. Stir in
the sun-dried tomatoes followed by the zucchini, eggplant, garlic,
mushrooms, tomatoes tofu. Cook over a low heat until the liquid
has evaporated.

Stir in the rest of the ingredients. Place spaghetti on a large
serving platter, top with sauce serve.

Mark's Notes: Ensure that these vegetables are finely diced so that
they can cook quickly you can get a medley of tastes in your mouth.
I do not cook the spaghetti while the sauce is cooking. While there
is a risk of overcooking when the vegetables are diced this small, I
still prefer to cook my sauce, let it sit to allow the flavours to
develop then serve over freshly cooked pasta. I hate cold pasta
with hot sauces. Also, add a handful of finely chopped fresh parsley
just before serving.

"Vegetarian Gourmet" Fall, 1995
* CROSSPOSTED Submitted By INTERCOOK On 11-23-95

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