| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Sauces | 6 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 3/4 | c | Dry sherry |
| 1 | sm | Onion, finely chopped |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Celery, chopped |
| 1 | c | Peeled, cubed eggplant |
| 1/2 | c | Minced red bell pepper |
| 1/2 | ts | Nutmeg |
| 3 | c | Plum tomatoes, chopped |
| 1 | tb | Fresh basil |
| Salt & pepper |
INSTRUCTIONS
In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. "Vegetarian Times" September, 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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