1 medium to large eggplant peeled and chopped in to strips
8 roma tomatos cut in half and then each half quartered
3 assorted bell peppers thinly sliced
2 pints baby portebella mushrooms stems, and caps cut in halves
2 small to medium zuchinni peeled and chopped
1 large onion peeled and chopped
2 26 ounce jars burgandy wine marinara sauce
1 cup of you favorite red wine or merlot
½ cup extra virgin olive oil
2 cups mozzerella shredded
1 lb pasta of your choice
ground sea salt & pepper to taste
Preheat oven to 400 degrees
Fill a large pot ¾ full of water for boiling noodles. Put it on the back burner to heat.
Heat another large pot with ¼ c. olive oil saute onion, bell pepper & zuchinni set aside
put remaining ¼ olive oil in pot and saute eggplant and mushrooms put in a large bowl with other saute`d vegtables add chopped tomato’s & mix.
simmer marinara sauce in a large sauce pan add merlot
boil noodle’s ⅓ of the directed minutes and drain
Add saute`d vegtables to sauce
get out a roasting pan (a cassarole dish will not be large enough) spread ⅓ of sauce mixtre on the bottom of the pan.
pour in drained noodles
add remaining sauce and cover with mozzerella cheese
Bake in oven for 20-25 mins
pull out let set for 5mins and serve
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