Vegetable Sauce for Pasta

This sauce is hearty, vegetarian and nutritious.


4 garlic cloves, minced

4 Tablespoons olive oil

1 medium eggplant, peeled and cubed

1 large zucchini, cubed

1 large Portobella mushroom, washed and sliced

1 pound asparagus, peeled and cut into thirds

1 (28 ounce) can tomatoes, chopped with juice


1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 cup Kalamata olives, pitted and sliced in half

1 pound pasta of your choice, cooked al dente

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Sauté garlic in olive oil until lightly browned. Add eggplant and sauté for 5 minutes. Add zucchini and mushroom slices. Cook for 5 minutes more.
Add asparagus, tomatoes, honey and spices. Continue cooking until asparagus are tender, about 5-7 minutes. Add olives and stir. Serve over pasta.
Serves: 3-4