| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Sauces, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
lg |
Onion, sliced |
| 1 |
|
Clove garlic, minced |
| 1 |
lb |
Eggplant or zucchini, |
|
|
Chopped into large pieces |
| 1 |
|
Green pepper, chopped |
| 1 |
lb |
Fresh tomatoes, peeled and |
|
|
Roughly chopped |
|
|
****OR**** |
| 1 |
cn |
(15 oz) whole canned |
|
|
Tomatoes |
| 1/2 |
c |
Red wine |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
oz |
(about a cup) sliced fresh |
|
|
Mushrooms |
| 1 1/2 |
tb |
Tomato paste |
| 1 |
lb |
Spaghetti |
|
|
Grated parmesan or romano |
|
|
Cheese to serve |
INSTRUCTIONS
Heat the oil in a pan and fry the onion and garlic until softened. Add the
eggplant (or zucchini), pepper, tomatoes wine, herbs, salt and pepper.
Bring to the boil, reduce heat to simmer and cook, covered for 30 minutes.
Stir in the mushrooms and the tomato paste and cook for 5 more minutes.
Cook the spaghetti according to directions to the "al dente" stage, drain
well and serve with the sauce. Pass the grated cheese separately.
There is a different taste depending on if you use eggplant or zucchini.
However, both are very good.
Posted to MM-Recipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson)
on Sep 15, 1997
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