1 (6 ounce) can sliced mushrooms, drained
3 large stalks celery, well drained
4 zucchini
3 eggs, beaten
1 1/2 cups chopped onion
1 pound cooked, diced tomatoes
1 medium onion, sliced into thick rings
2 95 worth whole carrots
1 quart olive oil
1/2 cup olive oil
In a large pot, combine mushrooms, celery, zucchini, eggs, onion, tomatoes and celery.
Reduce heat to medium low. Boil 15 minutes or until mushrooms are tender. Stir in tomato sauce and olive oil. Cover and simmer for 15 minutes. Add carrots, celery and onion. Cover and simmer for another hour or until vegetables are tender (use your imagination). Sprinkle topping over all the vegetables.