Dan's vegetarian spaghetti sauce

4 Servings

Ingredients

QuantityIngredient
1tablespoonOil
1largeOnion, sliced
1Clove garlic, minced
1poundsEggplant or zucchini,
Chopped into large pieces
1Green pepper, chopped
1poundsFresh tomatoes, peeled and
Roughly chopped
****OR****
1can(15 oz) whole canned
Tomatoes
½cupRed wine
½teaspoonDried basil
½teaspoonDried oregano
Salt
Freshly ground black pepper
4ounces(about a cup) sliced fresh
Mushrooms
tablespoonTomato paste
1poundsSpaghetti
Grated parmesan or romano
Cheese to serve

Directions

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