Eggplant-tomato sauce

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

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