Meatless Spaghetti Sauce

(1 vote)

1 eggplant unpeeled, (about 3/4 pound)
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can (19 ounces) tomatoes (undrained)
1 can (10 ounces) mushrooms (undrained)
2 tablespoons tomato paste
1 teaspoon each dried parsley and oregano

Cut eggplant into 3/4-inch cubes. In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 minutes or until softened. Add eggplant, tomatoes, mushrooms, tomato paste, parsley and oregano; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 25 to 30 minutes or until eggplant is tender


this sounds great I made a vegetarian Spagetti Bolognese once and just increased the vegetables and mushrooms, but I allways include grated carrot and celery, wether a vegetarian sauce or not.. I love one dish meat and vege meals as they are so easy...

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