Eggplant-tomato Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
3/4 cup: Dry sherry,
1 small: Onion, finely chopped
2 each: Garlic cloves, minced
1/4 cup: Celery, chopped
1 cup: Peeled, cubed eggplant
1/2 cup: Minced red bell pepper,
1/2 tsp: Nutmeg,
3 cup: Plum tomatoes, chopped
1 tbsp: Fresh basil,
Salt & pepper,
Directions:
In a large skillet, heat oil & sherry till bubbling. Add onion & cook
for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2
minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat &
simmer, uncovered for 20 minutes.
Season to taste. Serve immediately over cooked pasta.
"Vegetarian Times" September, 1991
Source from luhu.jp
for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2
minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat &
simmer, uncovered for 20 minutes.
Season to taste. Serve immediately over cooked pasta.
"Vegetarian Times" September, 1991
Source from luhu.jp