3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 large onion, grated
1 tablespoon chopped fresh basil
1 small red bell pepper, chopped (optional)
1 (4 pound) whole zucchini, grated
1/3 cup white wine
1/2 cup white sugar
1/2 cup bacon grease
1 pound peeled tomatoes, chopped
1/4 cup white wine
1/2 cup frozen parmesan cheese, thawed (optional)
1 (6 ounce) package baby spinach - rinsed, drained and stemmed
1 cup tinned entree vegetables, rinsed and drained
Heat olive oil in a frying pan, saute garlic in oil, onion and basil. Saute for 2 minutes. Stir in pepper, bibb, parmesan, spinach, fresh vegetables and stock, reduce heat to low and simmer for 1 hour, or until tender.
Meanwhile, heat cooked garlic in a large skillet over medium-high heat. With vegetable, saute mushrooms and season with salt and pepper; stir until tender, then remove from skillet. Stir in ricotta cheese and heat through.