Eggplant-Tomato Sauce

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1 tablespoon olive oil
3/4 cup dry sherry
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup celery, chopped
1 cup peeled, cubed eggplant
1/2 cup minced red bell pepper
1/2 teaspoon nutmeg
3 cups plum tomatoes, chopped
1 tablespoon fresh basil
salt and pepper

In a large skillet, heat oil and sherry till bubbling. Add onion and cook for 5 minutes. Add garlic, eggplant and pepper. Cover and cook for 2 minutes. Add nutmeg, basil and tomatoes. Bring to a boil, lower heat and simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta.



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