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| recipe title: |
EGGPLANT SPAGHETTI SAUCE |
| category: |
Vegetarian |
| keywords: |
Sauces |
| servings: |
6 servings |
| ingredients: |
1/4 c Corn Oil
1 md Young Eggplant 1 1/2 lb
1 md Onion finely chopped
Red or Vidalia
2 cl Garlic smashed and chopped
2 tb Fresh Parsley
1 c Italian Tomatoes cut up
2 1/2 cups - 28 oz can
1 Tomato Paste 6 oz.can
1/2 c Red Wine
4 oz Mushrooms cut up (large)
1 tb Fresh Oregano
2 tb Fresh Basil
1 1/2 ts Salt
1 tb Sugar if needed. See Note
-OPTIONS
1/2 lb Italian Sausage See Note
3/4 lb Ground Meat See Note
3/4 lb Chicken Strips See Note
1/2 lb Pork Cubed See Note
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| directions: |
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: NOTES: Onion, the type of onion will determine the sugar content of
the sauce, taste at 1/2 hour to adjust sugar. Eggplant, peel and cut
into 3/4 inch or so cubes. Wine, any dry wine will do, but Cabernet
Sauvignon is now inexpensive and bold- "Vendange 1992 is what I use."
: PRE-PREP: Mince onion, cube eggplant, smash and mince garlic, mince
parsley, open cans of tomato and tomato paste, pour some wine for
yourself.
: METHOD: Heat oil till v hot, add onions and eggplant and
stir often, the goal is to sweat nearly all of the fluid out of the
vegetables. Add garlic, stir well and give the garlic a minute to blend.
Add Tomatoes, stir well, add wine, and tomato paste, mix to blend, add
parsley, oregano, and basil. Stir to blend well and simmer uncovered for
about 15 minutes stirring often. Add option if desired, simmer for
another 15 minutes. Taste and decide if the sauce needs some sugar,
(sometimes the eggplant are a bit bitter and sugar is required). Add
sugar if required and simmer for another 20 minutes or so. Add salt and
stir well, taste the sauce and adjust seasoning at this point. MSN=add a
dash of cayenne or other chili powder at the end and stir in to peak the
flavors. : The total cooking time is 45 minutes to an hour, of course
any sauce will be better the second day.
: OPTIONS: Sausage, Pierce and
steam the sausage to cook through and to exude some of the fat from the
sausage or brown it well and drain the fat. Ground Meat, brown any lean
ground meat in a skillet and drain. Chicken Strips, or cubes, grill or
brown skinned chicken strips, or use turkey or duck. Pork cubes, grill
or lightly brown lean pork chunks.
Some folks will not eat Possum or Beaver unless it is made into this fine
sauce.
~--
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