*Makes enough sauce for a 10" x 15" [25cm x 38cm] lasagna.

1/2 cup oil

450g / 16oz / 5 cups eggplant, chopped*

375g / 13oz / 3 cups capsicum, chopped

250g / 9 oz / 2 cups onion, chopped

300g / 11oz / 4 cups carrot, grated (about 4 carrots)

350g / 12oz / zucchini, grated

250g / 9 oz / mushrooms, coarsely chopped

10 cloves garlic, crushed (less if not as fond of garlic as I am)

1 cup chopped fresh parsley

1/4 cup chopped fresh oregano

1/2 cup tomato paste

4 tsp chicken style stock powder

4 tsp mixed herbs (or Italian herb mix)

1 cup tomato sauce (or ketchup)

700g (about 3 cups) bottle of pasta sauce (tomato, onion and herbs)

1/2 cup red wine (optional)

salt and pepper

*If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables. Rinse before adding to fry pan with other veggies. In a large fry pan, sauté onion and capsicum in 1/4 cup oil until onion is clear. Add rest of vegetables and remaining oil. Sauté until veggies are cooked through and soft. Add parsley, oregano and tomato paste and cook for a further minute. Add remaining ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce. Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally.