Eggplant spaghetti sauce
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Eggplant spaghetti sauce
  Sauces    Vegetables    Eggplant    Spaghetti  
Last updated 6/12/2012 1:01:07 AM. Recipe ID 24435. Report a problem with this recipe.
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      Title: Eggplant spaghetti sauce
 Categories: Vegetables, Sauces
      Yield: 6 Servings
    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 oz can
      1    Tomato Paste  6 oz.can
    1/2 c  Red Wine
      4 oz Mushrooms cut up (large)
      1 tb Fresh Oregano
      2 tb Fresh Basil
  1 1/2 ts Salt
      1 tb Sugar if needed. See Note
    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
  : NOTES: Onion, the type of onion will determine the sugar content of
  the sauce, taste at 1/2 hour to adjust sugar. Eggplant, peel and cut
  into 3/4 inch or so cubes. 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 eggplant, smash and mince garlic, mince
  parsley, open cans of tomato and tomato paste, pour some wine for
  yourself. : 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. Add garlic, stir well and give the garlic a minute to
  blend. Add Tomatoes, stir well, add wine, and tomato paste, mix to
  blend, add parsley, oregano, and basil. Stir to blend well and simmer
  uncovered for about 15 minutes stirring often. Add option if desired,
  simmer for another 15 minutes. Taste and decide if the sauce needs
  some sugar, (sometimes the eggplant are a bit bitter and sugar is
  required). Add sugar if required and simmer for another 20 minutes or
  so. Add salt and stir well, taste the sauce and adjust seasoning at
  this point. MSN=add a dash of cayenne or other chili powder at the
  end and stir in to peak the flavors. : The total cooking time is 45
  minutes to an hour, of course any sauce will be better the second day.
  : OPTIONS: Sausage, Pierce and steam the sausage to cook through and
  to exude some of the fat from the sausage or brown it well and drain
  the fat. Ground Meat, brown any lean ground meat in a skillet and
  drain. Chicken Strips, or cubes, grill or brown skinned chicken
  strips, or use turkey or duck. Pork cubes, grill or lightly brown
  lean pork chunks. Some folks will not eat Possum or Beaver unless it
  is made into this fine sauce. ~--

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Recipe ID 24435 (Apr 03, 2005)

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