Eggplant Ragu - Live Naturally Magazine

Ingredients

• ¼ cup extra-virgin olive oil
• 1 large or 2 small eggplant, diced
• 2 medium onions, finely chopped
• 2 green bell peppers, finely chopped
• 2 red bell peppers, finely chopped
• 3 celery stalks, finely chopped
• 1 teaspoon salt
• 6 garlic cloves, minced or pressed
• ¼ cup minced fresh thyme
• 3 tablespoons minced fresh rosemary
• 2 (28-ounce) cans chopped tomatoes
• 1 cup tomato paste
• 3 cups water
• Freshly ground black pepper