2 large, beefsteak tomatoes
1 medium eggplant (1 pound), diced into ½-inch cubes
1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
1 large yellow squash (about 8 ounces), diced into ½-inch cubes
3/4 cup vegetable broth
1 cup spaghetti sauce (homemade or store bought)
1 large, sweet onion, chopped
8 cloves garlic, pressed or minced, or 1 Tblsp. garlic paste
1 tsp. honey
2 tsp. dried oregano
¼ cup chopped fresh basil, optional, but good
1 teaspoon fine sea salt
¼ teaspoon red pepper flakes, more or less to taste
Heat a large skillet over medium heat. Lightly spray with Pam.
When hot, add vegetables. Stir well.
Add broth and seasonings, except fresh basil.
Cover and simmer 10-15 minutes.
Stir well and add spaghetti sauce and honey.
Simmer 10 minutes more, stirring once.
Remove from heat and stir in fresh basil.
Serve as a stew with bread or over baked potatoes, brown Basmati rice or noodles.