Eggplant Sauce
From juliecake 16 years ago
- 45 minutes to make
- Serves 4
A delightful veggie sauce for pasta with a touch of red wine
Ingredients
- 2 cloves garlic, minced shopping list
- 1 29 oz can tomato puree shopping list
- 1 med eggplant, peeled and cut into small cubes shopping list
- 1 green pepper, chopped shopping list
- 1 med onion, chopped shopping list
- 1 small container fresh mushrooms, sliced shopping list
- 1/2 c dry red wine shopping list
- 1/4 c sliced ripe olives shopping list
- 1/2 t sugar' shopping list
- 1 t dried oregano, crushed shopping list
- 1 t dried basil leaves, crushed shopping list
- olive oil shopping list
- hot pasta shopping list
- red pepper flakes shopping list
How to make it
- In large saucepan cook garlic and mushrooms in olive oil till light golden brown. Stir in tomato puree, eggplant, green pepper, onion, wine, olives, sugar, oregano, basil, 1 c water, 1/2 to 1 tsp salt, 1/4 t black pepper and red pepper flakes to taste.
- Bring to boil; reduce heat. Simmer uncovered about 45 minutes or till desired thickness; stirring occasionally.
- Serve with hot pasta and grated Parmesan cheese.
- Fresh herbs may be used in place of the dried (better).
The Rating
Reviewed by 1 people-
Sounds absolutely wonderful. Eggplant is one of my fav veggies. Have you ever had the Italian appetizer, Caponata? Sounds similar. Many years ago I used to cater art show openings in Baltimore. Caponata was one of my regular items. I think you'...more
crabhappychick
in Pittsburgh loved it
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" It was excellent "