| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant; peeled,1-inch cubes |
| 1 |
md |
Chopped onion |
| 2 |
|
Cloves minced garlic |
| 1 |
ts |
Dried parsley; flakes |
| 16 |
oz |
Italian plum tomatoes; canned |
| 6 |
oz |
Tomato paste; canned |
| 4 |
oz |
Mushrooms; canned,undrained |
| 1 |
ts |
Dried oregano; leaf |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
|
|
(and I added several shakes of Italian Seasoning) |
INSTRUCTIONS
From: "William S. Grant, II" <wsgrant@artsci.wustl.edu>
Date: Wed, 3 Jul 1996 07:08:18 -0500 (CDT)
Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low
setting for 10-12 hours (on High for 2 to 4 hours). Makes about 6 cups.
Per serving: 110 Calories; 1g Fat (8% calories from fat); 5g Protein; 25g
Carbohydrate; 0mg Cholesterol; 842mg Sodium
Digest eat-lf.v096.n087
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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