eggplant pasta sauce

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category: [italian]

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.

2 Tbsp canola oil (or veg oil) 1 lg. onion, finely chopped 1 med. red bell pepper, seeded and finely chopped 3 lg. garlic cloves, minced 3 Tbsp. olive oil 1/2 lb. eggplant, cut into 1/2-inch cubes 2 c. sliced mushrooms 1 tsp oregano 1 tsp basil 1/2 tsp thyme Salt 1 can (28 oz) chopped tomatoes 3 Tbsp tomato paste 3-4 Tbsp red wine
  1. Heat canola oil in pot. Add onion, bell pepper and garlic and saute until onion is softened.
  2. Add olive oil and eggplant. Saute for 5 minutes.
  3. 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).
  4. Add tomatoes.
  5. 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