3 T. Extra virgin olive oil.
1 Large eggplant peeled & cut into 1 inch cubes.
2 Medium zucchinis peeled & cut into 1 inch cubes.
1 Medium onion, diced in to small pieces.
1 Large can of tomatoes.
1/2 or 3/4 tsp. each of oregano, basil & parsley.
1/2 c. White Dry wine.
1/4 c. Grated parm. cheese.
Salt & Pepper to taste.
Place tomatoes in blender, and blend till smooth.
Transfer to large skillet, and add all ingredients except, onions, eggplant, zucchinis and cheese.
Bring to boil at high temperature, then lower temp. for simmer until sauce is thick. Could be 1 to 2 hours.
While sauce is cooking, saute onions in heated oil until tender, then add onions to sauce.
Saute eggplant and zucchinis until slightly tender, sprinkle with salt & pepper while cooking.
Stir sauce every 15 minutes.
Add eggplant & zucchinis to sauce during last 1/2 hour of sauce cooking.
After sauce is done, add Parmesan cheese to sauce.
Serve over your favorite pasta.