Here is the pasta sauce I made based on Judy's Mom's recipe over at My Freezer is Full. It is great for using up many of the veggies we have a lot of at the moment, including eggplant.
I basically fried onions, and garlic, (not from the garden), in a little olive oil. I then added tomatoes, eggplant, basil, and salt and pepper, and cooked them all in the slow cooker for an hour or so.
Towards the end I added some overgrown zucchinis. I like to add them later because I don't like them mushy.
Here is the finished product which we had over wholewheat pasta, with a few shavings of Parmesan cheese.
It was very good. Thanks Judy!