Tomato Sauce with Eggplant and Mushrooms


Cooking time: About 20 minutes
Prep time: About 5 minutes

Makes: 2-3 servings





  1. Saute onions, garlic, and mushrooms in 1 T of oil for 10 minutes.

  2. Add wine, pepper, and canned tomatoes to onions and simmer 10 minutes.

  3. Meanwhile saute eggplant in 1 T of oil in another pan for 6-8 minutes.

  4. Combine eggplant and tomato mixture, add oregano and heat 1 minute.

  5. Mix into cooked pasta and serve, topped with grated Romano cheese.

Adapted from recipe in 2/7/2001 San Francisco Chronicle.


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