Meatless Spaghetti Sauce |
Course : Italian
Source: William Grant/ eat-lf list
Serves: 6 |
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Ingredients:
1 pound eggplant -- peeled, 1 inch cubes |
1 medium onion -- chopped |
3 cloves garlic -- minced |
1 teaspoon dried parsley |
14 1/2 ounces stewed tomatoes -- Italian style |
6 ounces tomato paste |
4 ounces mushroom pieces -- undrained |
1 teaspoon dried oregano |
1 1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon Italian seasoning -- or to taste |
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Preparation / Directions:
Combine stewed tomatoes and eggplant in a crockpot. Cook until eggplant is soft. Pass the mixture through a food mill and return to the crockpot. Add all remaining ingredients. Stir well. Cover and cook on High another hour or on low overnight.
Makes about 6 cups. Serve over your choice of pasta.
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