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Eggplant Tomato Sauce

fast.cook's picture
Ingredients
  Fresh mushrooms 8 Ounce
  Canned tomatoes 16 Ounce
  Eggplant 1⁄2 Medium, peeled and cut into 1 inch pieces to make 1 3/4 cups
  Onion 1 Medium, cut into 1 inch pieces
  Celery stalk 1⁄2 , cut into 1 inch pieces
  Lightly packed parsley 1⁄4 Cup (4 tbs), stems removed
  Vegetable juice cocktail 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed
Directions

Insert slicing disk in work bowl; slice mushrooms, Transfer to 3-quart saucepan.
Place steel blade in work bowl; add undrained tomatoes.
Process with on/off turns till chopped.
Add to saucepan.
Reinsert steel blade in work bowl; add eggplant.
Process with on/off turns till finely chopped; add to saucepan.
Reinsert steel blade in work bowl.
Add onion, celery, and parsley; process with on/off turns till finely chopped.
Add to saucepan.
Add vegetable juice cocktail, wine, oil, Worcestershire, sugar, basil, salt, thyme, and oregano.
Bring to boiling; reduce heat.
Simmer, uncovered, about 35 minutes or till thickened, stirring occasionally.
Season to taste.
Serve over pasta, fish, chicken, or hamburgers.
If desired, pass grated parmesan cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Tomato
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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