In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10-15 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. At this point you can leave the sauce as is, OR you can puree ⅓ of it using an immersion blender (I like to keep some of it rustic). Serve this with roasted eggplant, spaghetti squash, or roasted zucchini.
For kids, serve with pasta for kids. Optional to top the dish with grated parmesan or mozzarella.