eggplant pasta sauce
When I make this, I NEVER measure anything precisely, but here's the recipe as it originally appeared. I also leave out the bell pepper, of course, and leave out the mushrooms if I don't have any on hand.
- Heat canola oil in pot. Add onion, bell pepper and garlic and saute until onion is softened.
- Add olive oil and eggplant. Saute for 5 minutes.
- Add mushrooms, oregano, basil, thyme and salt to taste; saute until the eggplant is soft (between 5-10 minutes). Add water if mixture sticks to pan (I've never had a problem with this).
- Add tomatoes.
- Stir in tomato paste and wine. Cover and simmer for 15-20 minutes.
Per serving: 380 calories, 10 g protein, 59 g carbohydrates, 13 g fat, 0 mg cholesterol, 226 mg sodium, 4 g fiber