Cheesy Eggplant Pasta Sauce
2 T Dry sherry 1 Japanese eggplant cut into -small cubes 6 8 mushrooms, sliced 2 Cloves garlic, minced 1/4 Red pepper in 1/2 inch or 1 Cm cubes 1/2 t Red pepper flakes (to -taste) ...
Ingredients
- 2tsp dry sherry
- 1japanese eggplant cut into
- 2Clovegarlic, minced
- 1/4red pepper in 1/2 inch or
- 1cm cubes
- 1/2tsp red pepper flakes (to
- 1/4cup fresh basil leaves, chopped
- 2tsp nutritional yeast (probably
Directions
- 1
2 T Dry sherry 1 Japanese eggplant cut into -small cubes 6 8 mushrooms, sliced 2 Cloves garlic, minced 1/4 Red pepper in 1/2 inch or 1 Cm cu
- 2
Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid
- 3
Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minute
- 4
Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste
- 5
Mix and cook several more minutes
- 6
I ate this on fresh linguine
- 7
The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what I mean
- 8
This happened before I added the nut