Tomato Sauce with Eggplant and Mushrooms

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

Makes: 2-3 servings

    

Ingredients

• 2 T.      mild olive oil
• 1       garlic clove, minced
• 2       small Portobello mushrooms, sliced
• 1/2      yellow onion, chopped
• 1       eggplant, chopped into 1/2" pieces
• 1/2 cup    dry white wine
• 14 oz.     canned tomatoes
• 1/4 t.    Cajun red pepper seasoning
• 1/4 t.    dried oregano, crushed

    

Directions

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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