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| Home -> [Entrees, Sauces & Dressings, Tomatoes, Vegetarian] -> [Eggplant-tomato sauce Recipe] |
Eggplant-tomato sauce
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Sauces & Dressings, Tomatoes, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| tsp | Olive oil | | 3/4
| cup | Dry sherry | | 1
| small | Onion, finely chopped | | 2
| each | Garlic cloves, minced | | 1/4
| cup | Celery, chopped | | 1
| cup | Peeled, cubed eggplant | | 1/2
| cup | Minced red bell pepper | | 1/2
| tsp | Nutmeg | | 3
| cup | Plum tomatoes, chopped | | 1
| tbsp | Fresh basil | | | Salt & pepper |
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Procedures:
| 1 | In a large skillet, heat oil & sherry till bubbling. | | 2 | Add onion & cook for 5 minutes. | | 3 | Add garlic, eggplant & pepper. | | 4 | Cover & cook for 2 minutes. | | 5 | Add nutmeg, basil & tomatoes. | | 6 | Bring to a boil, lower heat & simmer, uncovered for 20 minutes. | | 7 | Season to taste. | | 8 | Serve immediately over cooked pasta. | | 9 | "vegetarian times" september, 199 |
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