Eggplant-tomato sauce
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Recipe by: frankie
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 ts Olive oil 1/2 c Minced red bell pepper
3/4 c Dry sherry 1/2 ts Nutmeg
1 sm Onion, finely chopped 3 c Plum tomatoes, chopped
2 ea Garlic cloves, minced 1 tb Fresh basil
1/4 c Celery, chopped Salt pepper
1 c Peeled, cubed eggplant
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
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