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Add a photoServings: 5
Ingredients
- 1 1/2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 3 x cloves garlic, chopped
- 28 ounce canned tomatoes, undrained
- 1/4 c. dry red or possibly white wine or possibly vermouth
- 1 1/2 lb eggplant, unpeeled, cut into 3/4" cubes
- 2 c. sliced mushrooms
- 2 tsp fresh basil, finely minced
- 2 tsp fresh oregano, finely minced
- 1/2 tsp sugar salt and freshly grnd pepper, to taste
Directions
- 1. In a wide-bottomed pan or possibly skillet with high sides over medium-high heat, heat oil. Add in onion and garlic; sauteeabout 2 min.
- 2. Break tomatoes into bits. Add in to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar.
- 3. Cover pan and simmer 5 min. Remove cover and cook over medium heat till sauce reduces and thickens, 10 to 15 min.
- 4. Season to taste with salt and pepper. Cold to room temperature and chill or possibly freeze (see Timesaver Tip).
- 5. To serve: Cook 12 ounces dry spaghetti, following package directions.
- Drain. Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese.
- Make 5 to 6 c. (5 to 6 servings).
- * Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or possibly it can be frzn. To freeze, spoon into freezer container, cover, label, and freeze at 0F up to 4 months. To serve, defrost sauce 20 to 30 min in microwave oven on Defrost setting, stirring several times, or possibly thaw in refrigerator 8 to 24 hrs. Gently hot sauce in saucepan or possibly in microwave oven on 50% power, 3 to 5 min, stirring several times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 5 servings | |
| Calories 111 | |
| Calories from Fat 41 | 37% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Potassium 693mg | 20% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.0g | 5% |
| Protein 3.69g | 6% |
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