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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 tb Olive oil
1 lg 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 ts Fresh basil — finely
Chopped
2 ts Fresh oregano — finely
Chopped
1/2 ts Sugar
Salt and freshly ground
Pepper — to taste

INSTRUCTIONS

1. In a wide-bottomed pan or skillet with high sides over medium-high heat,
heat oil. Add onion and garlic; saute about 2 minutes.
2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.
3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.
4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).
5. 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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