Eggplant-Mushroom Sauce
| Yield: | 5 Servings |
| Categories: | Vegetables |
| 1 1/2 | tb | Olive oil |
| 1 | lg | Onion -- chopped |
| 3 | Cloves garlic -- minced | |
| 28 | oz | Canned tomatoes -- |
| Undrained | ||
| 1/4 | c | Dry red or white wine or |
| Vermouth | ||
| 1 1/2 | lb | Eggplant, unpeeled -- cut |
| Into 3/4" cubes | ||
| 2 | c | Sliced mushrooms |
| 2 | ts | Fresh basil -- finely |
| Chopped | ||
| 2 | ts | Fresh oregano -- finely |
| Chopped | ||
| 1/2 | ts | Sugar |
| Salt and freshly ground | ||
| Pepper -- to taste |
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