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  Recipe Home » Misc » Eggplant-Mushroom Sauce
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  Eggplant-Mushroom Sauce
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 188
Ingredients:
1 1/2 tbsp Olive oil
1 large Onion -- chopped
3 Cloves garlic -- minced
28 oz Canned tomatoes --
Undrained
1/4 cup Dry red or white wine or
Vermouth
1 1/2 lb Eggplant, unpeeled -- cut
Into 3/4" cubes
2 cup Sliced mushrooms
2 tsp Fresh basil -- finely
Chopped
2 tsp Fresh oregano -- finely
Chopped
1/2 tsp Sugar
Salt and freshly ground
Pepper -- to taste
Instructions:
1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine,
eggplant, mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium
heat until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package
directions. Drain. Serve sauce over pasta. Serve with a generous
amount of freshly grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24
hours. Gently warm sauce in saucepan or in microwave oven on 50%
power, 3 to 5 minutes, stirring several times.

Recipe By : the California Culinary Academy
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