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