Veggie and Pepperoni Pasta Sauce

This is a variation on an old classic that Aimee and I have been making since Aspinwall.  Feel free to be creative with the veggies and just use what you have!

Ingredients:

olive oil
1 Vidalia onion
1 red or green pepper
1 med. zucchini
1 small to med. eggplant
4 cloves of garlic, diced
2 cans stewed tomatoes
pepperoni, sliced (I slice my own so that it's a little thicker)
black olives

Chop all vegetables and saute in olive oil until tender.  I usually start with the onion, then add the peppers, zucchini, eggplant and garlic in succession so that the vegetables are all finished at the same time.  Add the pepperoni and allow to cook for 5 minutes.  Drain most of the liquid from the stewed tomatoes and add to the veggies.  Simmer on low for up to 20 minutes.  Add the olives just before serving.

Serve with pasta and a sprinkling of parmesan cheese.

You can serve this immediately or reheat the next day.  It's actually a little better the next day after the flavors have more time to marinate together.