Eggplant Spaghetti Sauce
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A mediterranean take on eggplant spaghetti sauce, written step by step so it's easy to follow built around good beef and pantry staples.
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
Method
Heat oil in large pot.
Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently.
Add tomatoes and tomato sauce and all the seasonings.
Bring to a boil and then reduce heat.
Cover and simmer for 3 to 4 hours.
During the last hour of cooking, add the wine.
Rate:
