| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Sauce | 4 | Servings |
INGREDIENTS
| 1 | lb | Eggplant; peeled,1-inch cubes |
| 1 | md | Chopped onion |
| 2 | Cloves minced garlic | |
| 1 | ts | Dried parsley; flakes |
| 16 | oz | Italian plum tomatoes; canned |
| 6 | oz | Tomato paste; canned |
| 4 | oz | Mushrooms; canned,undrained |
| 1 | ts | Dried oregano; leaf |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
| (and I added several shakes of Italian Seasoning) |
INSTRUCTIONS
From: "William S. Grant, II" <wsgrant@artsci.wustl.edu> Date: Wed, 3 Jul 1996 07:08:18 -0500 (CDT) Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low setting for 10-12 hours (on High for 2 to 4 hours). Makes about 6 cups. Per serving: 110 Calories; 1g Fat (8% calories from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 842mg Sodium Digest eat-lf.v096.n087 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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