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Eggplant-Mushroom Sauce
* Exported from MasterCook *
Eggplant-Mushroom Sauce
Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta & Pasta Sauces Low Cholesterol
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons olive oil
1 large onion -- chopped
3 cloves garlic -- minced
28 ounces canned tomatoes -- undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled -- cut into 3/4" cubes
2 cups sliced mushrooms
2 teaspoons fresh basil -- finely chopped
2 teaspoons fresh oregano -- finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper -- to taste
1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.
2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.
3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.
4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).
5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.
Make 5 to 6 cups (5 to 6 servings).
* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5
minutes, stirring several times.
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NOTES : This sauce actually tastes best when made ahead. Serve it with
spaghetti; see step 5 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0
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