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3 to 4 ripe tomatoes
1 small eggplant, diced
1 medium carrot, diced
1 medium onion, diced
1 stalk celery, sliced
2 Tbsp. snipped parsley
1/4 tsp. tarragon
1 tsp. fresh basil, chopped or
1/2 tsp. dried basil and
1/2 tsp. clove garlic
1 tsp. salt
1/4 tsp. pepper
16 oz. spaghetti
2/3 c. Parmesan cheese

Cover and cook all ingredients except spaghetti and
cheese in 3 quart saucepan over low heat until vegetables are
tender, about 1 1/2 hours. Uncover for the last 30 minutes.

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