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Eggplant-mushroom Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs California Vegetables 5 Servings

INGREDIENTS

1 1/2 T Olive oil
1 Onion, chopped
3 Cloves garlic, minced
28 oz Canned tomatoes
Undrained
1/4 c Dry red or white wine or
Vermouth
1 1/2 lb Eggplant, unpeeled cut
Into 3/4" cubes
2 c Sliced mushrooms
2 t Fresh basil, finely
Chopped
2 t Fresh oregano, finely
Chopped
1/2 t Sugar
Salt and freshly ground
Pepper, to taste

INSTRUCTIONS

In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes. Break
tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar. Cover pan and simmer 5 minutes. Remove
cover and cook over medium heat until sauce reduces and thickens, 10
to 15 minutes. Season to taste with salt and pepper. Cool to room
temperature and refrigerate or freeze (see Timesaver Tip). 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.  Recipe By     : the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 305.1mg
Potassium: 915.5mg
Carbohydrates: 27.6g
Fiber: 9g
Sugar: 10.9g
Protein: 5g


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