Eggplant-tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¾ | cup | Dry sherry |
| 1 | small | Onion, finely chopped |
| 2 | eaches | Garlic cloves, minced |
| ¼ | cup | Celery, chopped |
| 1 | cup | Peeled, cubed eggplant |
| ½ | cup | Minced red bell pepper |
| ½ | teaspoon | Nutmeg |
| 3 | cups | Plum tomatoes, chopped |
| 1 | tablespoon | Fresh basil |
| Salt & pepper | ||
Directions
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