Vat of Sauce

I'm making a vat of tomato sauce in the huge pot my pal Andy gave me. It's oval and cast iron with a cobalt blue enamel exterior. He showed up one day with it, placed it on the porch, rang the doorbell, and tried to run. We caught him and had a little porch visit! I think of him each time I use it, which is every few days! For my pasta sauce I sauteed in olive oil a big onion the size of a grapefruit; 5 ribs of celery, chopped, with the celery-top leaves; one eggplant, diced; a can of black olives, chopped; fresh garlic chopped in kosher salt to absorb the vital juices; a bouquet of fresh parsley, chopped; a cup or so of the cheapest port wine; chopped mushrooms; and a green pepper, chopped. Then I added a gigantic can (the size restaurants use) of Isabella diced tomatoes, 4 bay leaves, and dried oregano and basil. I threw in one seeded chopped jalapeno pepper too! It has been simmering away uncovered. I have already "tested" a few bowls full! It will be delicious on sourdough bread toasted (as a bruschetta) and on pasta. We love to grate Asiago cheese on top. It's locally made in Providence! Mangia!