Ingredients

• 1 clove garlic, minced
• 1 tablespoon cooking oil ( I use extra virgin olive oil)
• 1 29-ounce can tomato puree
• 1/2 medium eggplant, peeled, medium dice ( 3 cups)
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1, orange pepper, chopped
• 1 medium sweet onion, chopped
• 4 ounces mushrooms, small dice (including stems)
• 1/3 cup dry red wine
• 1/4 cup sliced pitted ripe olives
• 1 teaspoon sugar
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh basil, minced
• 1 teaspoon fresh parsley, minced
• 1 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 12 ounces hot cooked pasta