*  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