Eggplant Sauce

28 ounces tomato puree
3 cups eggplant, peeled and cubed
1 medium onion, chopped
4 1/2 ounces mushrooms, canned, drained
1 teaspoon garlic, minced
1/3 cup burgundy
1/4 cup black olives, sliced, pitted
2 teaspoons fructose, granulated
1 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 tablespoon soy sauce
1/8 teaspoons black pepper

Place all ingredients in sauce pan and bring to a boil. Reduce heat to medium and cook for 30 minutes or until sauce is of desired consistency. Serve over pasta.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.