| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Eggplant; about 1 lb or more | |
| 1 | lb | Mushrooms; (they do NOT have to be frozen!) |
| 5 | Cloves of garlic | |
| 1 | lg | Onion |
| 1 | cn | (28 oz) tomatoes |
| 1 | cn | (6 oz) tomato paste |
| 1 | Jalapenos; or habs, your choice as to heat, up to 2 | |
| 1 | lg | Sprig of fresh basil; chopped * |
| 1 | lg | Sprig of fresh rosemary; chopped * |
| Sugar; salt & freshly ground black pepper to taste |
INSTRUCTIONS
* If above not available, then use 1 tsp of each, dried I discovered that my spare fridge had developed a big problem, and had frozen a whole pound of mushrooms and an eggplant! Here is the result: Cut the ends off the eggplant(Aubergine), and cut into cubes about 1-2 inches square, place these in a colander and sprikle liberally with salt. Let sit for about half an hour, and then rinse well, and pat dry and this will get rid of the bitter juice. Heat a large skillet or non reacting pan, add olive oil to coat the bottom to about 1/4 inch. Chop onion, garlic and mushrooms, and saute about 2-3 minutes...add the tomatoes, broken up and the tomato paste,mixed with a little water and then add the cut up eggplant. Let this cook, covered for about five minutes, then add a chopped, seeded jalapeno or two or habs if more heat desired. Continue cooking, uncovered until it starts to thicken somewhat, then add the basil and the rosemary and salt & the pepper and about 1 tsp of sugar, cook for another couple of minutes until the flavours all meld...taste for seasoning. Serve with any type of pasta, terrific as a spagetti sauce with a difference! Take the recipe to Italy on your next trip! Cheers, Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun 24, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“The real God: don’t settle for substitutes”