Eggplant-Mushroom Sauce

1-1/2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
28 ounces canned tomatoes, undrained
1/4 cup dry red or white wine or vermouth
1-1/2 pounds eggplant, unpeeled, cut into 3/4-inch cubes
2 cups sliced mushrooms
2 teaspoons fresh basil, finely chopped
2 teaspoons fresh oregano, finely chopped
1/2 teaspoon sugar
salt and freshly ground
pepper, to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. Add onion and garlic; sauté about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions. Drain. Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese. Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months. To serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times.

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