Eggplant-Tomato Sauce

19.10.2008 | Author: Cook | Posted in Vegetarian
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Eggplant-Tomato Sauce


Servings: 6
Ingredients: 

  • 1 ts Olive oil
    • 

  • 3/4 c  Dry sherry
    • 

  • 1 sm Onion, finely chopped
    • 

  • 2 ea Garlic cloves, minced
    • 

  • 1/4 c  Celery, chopped
    • 

  • 1 c  Peeled, cubed eggplant
    • 

  • 1/2 c  Minced red bell pepper
    • 

  • 1/2 ts Nutmeg
    • 

  • 3 c  Plum tomatoes, chopped
    • 

  • 1 tb 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.

‘Vegetarian Times’ September, 1991

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