Eggplant-Tomato Sauce

Categories: Vegetarian | Sauces

Serves: 6 Servings

Ingredients:

1 ts Olive oil
3/4 c Dry sherry
1 sm Onion, finely chopped
2 Garlic cloves, minced
1/4 c Celery, chopped
1 c Peeled, cubed eggplant
1/2 c Minced red bell pepper
1/2 ts Nutmeg
3 c Plum tomatoes, chopped
1 tb Fresh basil
Salt & pepper

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Eggplant-Tomato Sauce | Next: Eggplant-Walnut Ravioli in Tomato-Pesto