Hot Antipasto Recipe

• 1 med. eggplant
• 1 med. zucchini
• 1 lg. onion
• 1/2 pound sliced mushrooms
• 2 carrots, minced
• 1 head celery, minced
• 2 lg. tomatoes, minced
• 1/2 c. green pimento olives, sliced
• 1/2 c. black olives, sliced
• 2 green peppers
• 2 red peppers
• 1/4 c. extra virgin olive oil
• Salt, pepper, parsley to taste
• 1 (8 ounce.) can tomato sauce

Directions