Name: Eggplant Spaghetti Sauce
Yield: 4 servings
Ingredients: 1/2 c. oil (I use olive oil, extra light); 1 large eggplant, unpeeled and chopped; 2 medium onions chopped; 1/2 head cauliflower, chopped; 1 green pepper, chopped; 1/2 c. fresh parsley (flat Italian), chopped; 1/4 lb. mushrooms, sliced; 8 cloves garlic, minced or mashed; 2 very large cans Italian tomatoes; 1 bay leaf; 1 tsp. dried basil; 1 tsp. oregano; 1 tsp. thyme; 1/2 tsp. marjoram; 1/2 tsp. rosemary; 1/2 tsp. salt, optional; 1 c. dry red or white wine

1/2 c. oil (I use olive oil, extra light)

1 large eggplant, unpeeled and chopped

2 medium onions chopped

1/2 head cauliflower, chopped

1 green pepper, chopped

1/2 c. fresh parsley (flat Italian), chopped

1/4 lb. mushrooms, sliced

8 cloves garlic, minced or mashed

2 very large cans Italian tomatoes

1 bay leaf

1 tsp. dried basil

1 tsp. oregano

1 tsp. thyme

1/2 tsp. marjoram

1/2 tsp. rosemary

1/2 tsp. salt, optional

1 c. dry red or white wine

Eggplant Spaghetti Sauce

How did you like this recipe?