Yield: 6 servings
Measure | 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 |
\N \N | 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