I don't have a recipe, but this is how I do it. I pour a good amount of olive oil into the bottom of my pot - a good coat, maybe 1/3 cup. I add fresh garlic - any form except whole (sometimes I'm in the mood to slice, sometimes I use my Pampered Chef squeezy thing). Let that go til the garlic is golden and fragrant. Add in tomatoes - if fresh (seeded & peeled) aren't available, I use canned stewed. Then any amounts, any variety of the following: eggplant (chunked, salted, drained, & rinsed), yellow summer squash (chunked), onions (rough chop), bell peppers (seeded, peeled, roasted is really good), fresh spinach, carrots, and I know I'm forgetting some. Season - I like a ton of sweet basil, some oregano, black pepper, a little salt, parsley. Cook over medium heat for hours, stirring every hour. After a few, I use my immersion blender to get rid of the chunks. Then I taste & reseason if necessary. I don't do meatballs though.
at 11:29 AM on Aug. 3, 2010