| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant/ peeled and diced |
| 1 |
lg |
Onion/ chopped |
| 1/4 |
c |
Mushrooms/sliced |
| 1/2 |
c |
Drinking wine |
| 2 |
|
4 cloves of garlic/pressed |
|
lg |
Bottle prepared spaghetti |
|
|
Sauce |
|
|
Spices to taste(I use tsp of |
|
|
Basil, oregano, pepper) |
INSTRUCTIONS
Bake eggplant in 375F oven for 30 minutes. In nonstick pot (or use some
water) cook onion at medium high until translucent. Throw in garlic. Cook
for 3 minutes. Pour in spaghetti sauce and mushrooms, heat to boiling and
pour in wine. Add eggplant.
From: 6522@delphi.com (Tom). Fatfree Digest [Volume 9 Issue 49] Aug. 9,
1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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