Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Italian sauce features Olive oil, Dry sherry, Onion, finely chopped, Garlic cloves. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Eggplant-Tomato Sauce
Description
This Italian sauce features Olive oil, Dry sherry, Onion, finely chopped, Garlic cloves. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Salt & pepper In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. "Vegetarian Times" September, 1991
-
Peeled, cubed eggplant
-
Minced red bell pepper
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 312.8kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 305.7mg13%
- Total Carbohydrate 62.9g21%
- Dietary Fiber 8.0g32%
- Sugars 7.9g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
basil, boiling, celery, chopped, cloves, dry, eggplanttomato, finely, fresh, garlic, italian, minced, nutmeg, oil, olive, onion, plum, sauce, sherry, simmering
