| 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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