Eggplant-Mushroom Sauce

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
3		Garlic - minced
28 oz	795g	Canned tomatoes - undrained
1/4 cup	59ml	Dry red or white wine or vermouth
1 1/2 lbs	681g / 24oz	Eggplant - unpeeled, cut into 3/4" cubes
2 cups	474ml	Sliced mushrooms
2 teaspoons	10ml	Fresh basil - finely chopped
2 teaspoons	10ml	Fresh oregano - finely chopped
1/2 teaspoon	2.5ml	Sugar
		Salt and freshly ground pepper - to taste

Recipe Instructions

1. In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. Add onion and garlic; sauteeabout 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions. Drain. Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into freezer container, cover, label, and freeze at 0F up to 4 months. To serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times.

Source:
the California Culinary Academy

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