Ingredients
2tbspolive oil
2large garlic clovespressed or minced
¼tspred pepper flakes
1sweet yellow onionVidalia, peeled, spiralized with blade A, noodles trimmed
2red bell peppersspiralized with blade A, noodles trimmed
1medium zucchinispiralized with blade D, noodles trimmed
1medium yellow squashspiralized with blade A, noodles trimmed
1cupeggplantpacked, julienned, from 1 small eggplant
salt
black pepperfreshly ground
28oztomatoescanned, whole peeled, with their juices
1bay leaf
1tbspfresh oregano leavesor 1 teaspoon dried oregano
¼cupfresh basilpacked, finely chopped
Preparation
In a large pot or Dutch oven over medium heat, warm the oil until shimmering. Add the garlic, red pepper flakes and onion. Cook, stirring often, for about 5 minutes, until the onion is softened.
Add the bell pepper, zucchini, squash noodles and eggplant. Season with salt and pepper and cook for about 7 to 10 minutes until the vegetables are softened.
Crush the tomatoes individually by hand over the pot, adding each one to the pot, as well as all of the juices remaining in the can.
Stir in the bay leaf and oregano. Increase the heat to high and bring the mixture to a boil, then reduce heat to low and simmer for 7 to 15 minutes until the vegetables are tender.
Stir in the basil and cook for 1 more minute. Remove the bay leaf before serving.
