eggplant pasta sauce
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 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
- 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