| 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”