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Eggplant Spaghetti Sauce

Category: Vegetables

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1/4 cup Corn Oil
1 medium Young Eggplant 1 1/2 lb
1 medium Onion finely chopped
Red or Vidalia
2 cl Garlic smashed and chopped
2 tbsp Fresh Parsley
1 cup Italian Tomatoes cut up
2 1/2 cups - 28 oz can
1 Tomato Paste 6 oz.can
1/2 cup Red Wine
4 oz Mushrooms cut up (large)
1 tbsp Fresh Oregano
2 tbsp Fresh Basil
1 1/2 tsp Salt
1 tbsp Sugar if needed. See Note OPTIONS
1/2 lb Italian Sausage See Note
3/4 lb Ground Meat See Note
3/4 lb Chicken Strips See Note
1/2 lb Pork Cubed See Note

Instructions:

: NOTES: Onion, the type of onion will determine the sugar content of
the sauce, taste at 1/2 hour to adjust sugar. Eggplant, peel and cut
into 3/4 inch or so cubes. Wine, any dry wine will do, but Cabernet
Sauvignon is now inexpensive and bold- "Vendange 1992 is what I use."
: PRE-PREP: Mince onion, cube eggplant, smash and mince garlic, mince
parsley, open cans of tomato and tomato paste, pour some wine for
yourself. : METHOD: Heat oil till v hot, add onions and eggplant and
stir often, the goal is to sweat nearly all of the fluid out of the
vegetables. Add garlic, stir well and give the garlic a minute to
blend. Add Tomatoes, stir well, add wine, and tomato paste, mix to
blend, add parsley, oregano, and basil. Stir to blend well and simmer
uncovered for about 15 minutes stirring often. Add option if desired,
simmer for another 15 minutes. Taste and decide if the sauce needs
some sugar, (sometimes the eggplant are a bit bitter and sugar is
required). Add sugar if required and simmer for another 20 minutes or
so. Add salt and stir well, taste the sauce and adjust seasoning at
this point. MSN=add a dash of cayenne or other chili powder at the
end and stir in to peak the flavors. : The total cooking time is 45
minutes to an hour, of course any sauce will be better the second day.
: OPTIONS: Sausage, Pierce and steam the sausage to cook through and
to exude some of the fat from the sausage or brown it well and drain
the fat. Ground Meat, brown any lean ground meat in a skillet and
drain. Chicken Strips, or cubes, grill or brown skinned chicken
strips, or use turkey or duck. Pork cubes, grill or lightly brown
lean pork chunks. Some folks will not eat Possum or Beaver unless it
is made into this fine sauce. ~--