Eggplant sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Tomato Puree |
| 3 | cups | Eggplant, peeled and cubed |
| 1 | medium | Onion, chopped |
| 4½ | ounce | Mushrooms, canned, drained |
| 1 | teaspoon | Garlic, minced |
| ⅓ | cup | Burgundy |
| ¼ | cup | Black olives, sliced, pitted |
| 2 | teaspoons | Frutcose, granulated |
| 1 | teaspoon | Oregano, dried |
| ½ | teaspoon | Basil, dried |
| 1 | tablespoon | Soy sauce |
| ⅛ | teaspoon | Black pepper |
Directions
Place all ingredients in sauce pan and bring to a boil. Reduce heat to medium and cook for 30 minutes or until sauce is of desired consistency. Serve over pasta.
**JJ** 10000/19/95 0115
Submitted By JJ JUDKINS On 10-19-95