2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried thyme
2 tablespoons white sugar
3 cloves garlic, divided
2 teaspoons dried basil
3 tablespoons olive oil
1/8 cup olive oil
2 teaspoons tomato paste
1/4 teaspoon salt
2 tomatoes, seeded and sliced into 1/2 strips
1 tablespoon dried rosemary
1 cup chopped green bell pepper
8 ounces spaghetti sauce
In a large skillet, cook eggplant and onion until tender, about 15 minutes.
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Place cooked eggplant in pan and brown briefly in oil. Cut eggplant into 1/2 inch strips and set aside.
Place celery, onion, green pepper, and garlic powder into a large mixing bowl. Mix in salt, oregano, basil, marjoram, rosemary, basil, marjoram, sage, thyme, sage, thyme, sugar, garlic powder, olive oil, tomato paste, salt and pepper. Pour over celery mixture and stir well. Cover and refrigerate for 24 hours.
While the eggplant and eggplant are cooking, heat 1/2 cup olive oil in a large saucepan over medium heat. Saute celery mixture in a small skillet until tender.
Place spaghetti sauce in a small bowl. Pour over eggplant and eggplant. Cover and refrigerate overnight.
When ready to serve, place spaghetti mixture in a large bowl, and mix with celery
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