Plain.Recipes

Eggplant Spaghetti Sauce

Source: www.cookbooks.com/Recipe-Details.aspx?id=321541

Ingredients

  1. 1/2 c. oil (I use olive oil, extra light)
  2. 1 large eggplant, unpeeled and chopped
  3. 2 medium onions chopped
  4. 1/2 head cauliflower, chopped
  5. 1 green pepper, chopped
  6. 1/2 c. fresh parsley (flat Italian), chopped
  7. 1/4 lb. mushrooms, sliced
  8. 8 cloves garlic, minced or mashed
  9. 2 very large cans Italian tomatoes
  10. 1 bay leaf
  11. 1 tsp. dried basil
  12. 1 tsp. oregano
  13. 1 tsp. thyme
  14. 1/2 tsp. marjoram
  15. 1/2 tsp. rosemary
  16. 1/2 tsp. salt, optional
  17. 1 c. dry red or white wine

Directions

  1. Heat oil in large pot.
  2. Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently.
  3. Add tomatoes and tomato sauce and all the seasonings.
  4. Bring to a boil and then reduce heat.
  5. Cover and simmer for 3 to 4 hours.
  6. During the last hour of cooking, add the wine.