Eggplant spaghetti sauce

Eggplant spaghetti sauce

Ingredients/Components

• bay leaf - 1 item
• oregano - 1 tsp
• mushrooms, sliced - 1/4 lb
• green pepper, chopped - 1 item
• dried basil - 1 tsp
• marjoram - 1/2 tsp
• thyme - 1 tsp
• rosemary - 1/2 tsp
• medium onions chopped - 2 item
• salt, optional - 1/2 tsp
• head cauliflower, chopped - 1/2 item
• cloves garlic, minced or mashed - 8 item
• dry red or white wine - 1 c
• oil I use olive oil, extra light - 1/2 c
• large eggplant, unpeeled and chopped - 1 item
• fresh parsley flat Italian, chopped - 1/2 c
• very large cans Italian tomatoes - 2 item

How to make eggplant spaghetti sauce:

Heat oil in large pot. Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently. Add tomatoes and tomato sauce and all the seasonings. Bring to a boil and then reduce heat. Cover and simmer for 3 to 4 hours. During the last hour of cooking, add the wine.

(This makes a large amount of sauce. It freezes well. For variety you may add fish or meatballs).

Recipe categories: Mushroom, Main dish, Tomato.