| 1 | Soak the eggplant cubes in water for 5 minutes, drain & rinse off. |
| 2 | Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). |
| 3 | Add garlic a few minutes into this (whenever it"s chopped up :-) when eggplant is almost done, add red pepper cubes & cook a few more minutes. |
| 4 | Then, add the red pepper flakes, cottage cheese (i blended first in a mini food processor so it was smooth), basil, salt to taste. |
| 5 | Mix and cook several more minutes. |
| 6 | Add nut. |
| 7 | Yeast. |
| 8 | I ate this on fresh linguine. |
| 9 | The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what i mean). |
| 10 | This happened before i added the nut. |
| 11 | Yeast (i added the nut. |
| 12 | Yeast to make it cheesier to take advantage of its texture). |
| 13 | Any idea what combined to make this happen? could it be the cottage cheese (brand was hood, and it was my first time adding that to a stovetop sauce) or the sherry (usually i saute just in water or stock)? try this if you want to feel like you"re eating pasta sauce w/cheese! i don"t like that texture much myself, unfortunately.... |
| 14 | But it was very realistic, complete to sticking to the fork as i ate! if you try it let me know how it comes out. |
| 15 | I still have the same ingredients on hand so i may try some more experiments with this combination, esp. |
| 16 | Since i do like cheesy lasagna.... |
| 17 | Epochsys!aiko@uunet.uu.net |
