[CH] Hotta Pasta Sauce
Doug Irvine (dirvin@bc.sympatico.ca)
Wed, 24 Jun 1998 11:58:01 -0800
I discovered that my spare fridge had developed a big problem, and had
frozen a whole pound of mushrooms and an eggplant! Here is the result:
Disaster Pasta Sauce
1 eggplant about 1 lb or more
1 lb mushrooms(they do NOT have to be frozen!)
5 cloves of garlic
1 large onion
1 28 oz can tomatoes
1 6 oz can tomato paste
1-2 jalapenos, or habs, your choice as to heat
large sprig of fresh basil, chopped
large sprig of fresh rosemary, chopped
If above not available, then use 1 tsp of each, dried
sugar, salt & freshly ground black pepper to taste
Cut the ends off the eggplant(Aubergine), and cut into cubes about 1-2
inches square, place these in a colander and sprikle liberally with
salt. Let sit for about half an hour, and then rinse well, and pat dry
and this will get rid of the bitter juice.
Heat a large skillet or non reacting pan, add olive oil to coat the
bottom to about 1/4 inch.
Chop onion, garlic and mushrooms, and saute about 2-3 minutes...add the
tomatoes, broken up and the tomato paste,mixed with a little water
and then add the cut up eggplant. Let this cook, covered for about five
minutes, then add a chopped, seeded jalapeno or two or habs if more heat
desired. Continue cooking, uncovered until it starts to thicken
somewhat, then add the basil and the rosemary and salt & the pepper and
about 1 tsp of sugar, cook for another couple of minutes until the
flavours all meld...taste for seasoning. Serve with any type of pasta,
terrific as a spagetti sauce with a difference! Take the recipe to
Italy on your next trip! Cheers, Doug in BC