2 cups onion, diced 2 cups bell pepper, diced 2 T. olive oil 2 T. garlic, minced 1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced 1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced 1 - 28 oz. can crushed tomatoes 1 bay leaf 1/2 t. salt 1/4 t. freshly ground black pepper 1/4 t. crushed red pepper flakes 1/4 cup freshly chopped basil 1/4 cup freshly chopped parsley
In a large saucepan, saute the onion and bell pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.
Heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Stir in shallots and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened. Add additional olive oil as needed. Turn the heat off and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Salt the eggplant, drain in a colander for 1 hour, and pat dry. Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini, and tomatoes. Cook until a soft stew has formed, about 15 to 30 minutes.
Serve over rice in a bowl or on a plate
Add the salt, pepper, and basil and serve. You can freeze leftovers.