Dan's vegetarian spaghetti sauce

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil
1 large Onion, sliced
1 \N Clove garlic, minced
1 pounds Eggplant or zucchini,
\N \N Chopped into large pieces
1 \N Green pepper, chopped
1 pounds Fresh tomatoes, peeled and
\N \N Roughly chopped
\N \N ****OR****
1 can (15 oz) whole canned
\N \N Tomatoes
½ cup Red wine
½ teaspoon Dried basil
½ teaspoon Dried oregano
\N \N Salt
\N \N Freshly ground black pepper
4 ounces (about a cup) sliced fresh
\N \N Mushrooms
1½ tablespoon Tomato paste
1 pounds Spaghetti
\N \N Grated parmesan or romano
\N \N Cheese to serve

Heat the oil in a pan and fry the onion and garlic until softened. Add the eggplant (or zucchini), pepper, tomatoes wine, herbs, salt and pepper.

Bring to the boil, reduce heat to simmer and cook, covered for 30 minutes.

Stir in the mushrooms and the tomato paste and cook for 5 more minutes.

Cook the spaghetti according to directions to the "al dente" stage, drain well and serve with the sauce. Pass the grated cheese separately.

There is a different taste depending on if you use eggplant or zucchini.

However, both are very good.

Posted to MM-Recipes Digest V4 #245 by scotlyn@... (Daniel S Johnson) on Sep 15, 1997

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