*  Exported from  MasterCook  *
 
                          Eggplant-Mushroom Sauce
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 5    Preparation Time :0:35
 Categories    : Vegetables                       Make-Ahead Dishes
                 Pasta & Pasta Sauces             Low Cholesterol
                 Sauces & Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 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; saute 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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 NOTES : This sauce actually tastes best when made ahead. Serve it with
 spaghetti; see step 5 for instructions on cooking the pasta.
 Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0