Eggplant Spaghetti Sauce
1/4 c Corn Oil 1 md Young Eggplant 1 1/2 lb 1 md Onion finely chopped Red or Vidalia 2 cl Garlic smashed and chopped 2 tb Fresh Parsley 1 c Italian Tomatoes cut up 2 1/2 cups - 28 ...
Ingredients
- 1/4cup corn oil
- 1medium young eggplant 1 1/2 lb
- 1medium onion finely chopped
- 2tbsp fresh parsley
- 1cup italian tomatoes cut up
- 21/2 cups - 28 oz can
- 1tomato paste 6 oz.can
- 1/2cup red wine
Directions
- 1
1/4 c Corn Oil 1 md Young Eggplant 1 1/2 lb 1 md Onion finely chopped Red or Vidalia 2 cl Garlic smashed and chopped 2 tb Fresh Parsley 1 c
- 2
See Note -OPTIONS 1/2 lb Italian Sausage See Note 3/4 lb Ground Meat See Note 3/4 lb Chicken Strips See Note 1/2 lb Pork Cubed See Note : NO
- 3
Eggplant, peel and cut into 3/4 inch or so cubes
- 4
Wine, any dry wine will do, but Cabernet Sauvignon is now inexpensive and bold- "Vendange 1992 is what I use." : PRE-PREP: Mince onion, cube
- 5
METHOD: Heat oil till v hot, add onions and eggplant and stir often, the goal is to sweat nearly all of the fluid out of the vegetables
- 6
Add garlic, stir well and give the garlic a minute to blend
- 7
Add Tomatoes, stir well, add wine, and tomato paste, mix to blend, add parsley, oregano, and basil
- 8
Stir to blend well and simmer uncovered for about 15 minutes stirring often