Recipe

Eggplant Sauce Recipe

Add Step-by-Step Photos	Juliecake / All my dishes 1 year, 9 months ago A delightful veggie sauce for pasta with a touch of red wine Prep:30m Cook:45m Servings:4	Juliecake
	fragrant sauce for pasta

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Fans

crabhappyc

Ingredients

2 cloves garlic, minced

1 29 oz can tomato puree

1 med eggplant, peeled and cut into small cubes

1 green pepper, chopped

1 med onion, chopped

1 small container fresh mushrooms, sliced

1/2 c dry red wine

1/4 c sliced ripe olives

1/2 t sugar'

1 t dried oregano, crushed

1 t dried basil leaves, crushed

olive oil

hot pasta

red pepper flakes

Directions

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).

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Comments

crabhappychick 1 year, 9 months ago said:
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'll like it so I'll send it to you, Juliecake.

juliecake 1 year, 9 months ago said:
Thanks crabhappy, I appreciate your kind comments! And again, thanks for the caponata recipe.

lincolntoot 1 year, 6 months ago said:
This sounds like a must try and a keeper. Bookmarking this one - thanks!

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