Eggplant-Mushroom Sauce

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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 " 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

 

In a wide-bottomed pan or skillet with high sides over

medium-high

heat, heat oil. Add onion and garlic; saute about 2

minutes.

Break tomatoes into bits. Add to pan with their juice,

wine, eggplant,

mushrooms, herbs, and sugar.

Cover pan and simmer 5 minutes. Remove cover and cook

over medium heat

until sauce reduces and thickens, 10 to 15 minutes.

Season to taste with salt and pepper. Cool to room

temperature and

refrigerate or freeze.

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.

Makes 5 to 6 cups.

 

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