VEGETALES
1 Cup Eggplant cut 1/2 inch half moon
1 Cup Zucchini cut 1/2 inch half moon
1 Cup Yellow Squash cut 1/2 inch half moon
1.5 Cups Cherry Tomatoes
24 Shallot Cloves or 1 onion medium dice
12 Garlic Cloves
1/2 Cup Scallion
1/2 Cup Sweet Bell Peppers
1 Cup Prepared Pasta Sauce
AROMATICS
2 Teaspoons Oregano-dried
1 Teaspoon Basil-dried
1 Teaspoon Fennel Seed
3 Teaspoons of Salt
2 Teaspoons of Cracked Black Pepper
1 Teaspoon of Red Pepper Flakes
5 Tablespoons Olive oil
1/2 Cup Red Wine