Margaret S Eggplant Spaghetti
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggplant||1 , cut into 1/2 inch cubes|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Parsley flakes/1 tablespoon minced fresh parsley||2 Teaspoon|
|Canned italian style tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned tomato puree||10 1⁄2 Ounce (1 Can)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Canned mushrooms/1 cup fresh mushrooms, braised||4 Ounce, drained (1 Can)|
|Crushed oregano||2 Teaspoon|
|Whole wheat spaghetti||1 Pound, cooked until just tender and drained|
|Freshly grated parmesan cheese||1 Tablespoon|
Heat oil in Dutch oven over medium heat.
Cook eggplant, onion, and garlic for 8 minutes or until onion is tender.
Add remaining ingredients, up to spaghetti; stir to break up the tomatoes.
Reduce heat, cover, and simmer at least 45 minutes.
Pour over hot spaghetti, garnish with Parmesan cheese and parsley, if desired, and serve immediately.