Cheesy Eggplant Pasta Sauce

Name: Cheesy Eggplant Pasta Sauce
Yield: 2
Cuisine: Japanese
Ingredients: sherry; japanese eggplants; mushrooms; garlic; sweet red bell peppers; red pepper flakes; cottage cheese; basil; nutritional yeast flakes

Submitted by MichelleS

YIELD

2 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

TABLESPOONS SHERRY
dry

EACH JAPANESE EGGPLANTS
cut into small cubes *

EACH MUSHROOMS
up to 8, sliced

CLOVES GARLIC
minced

LARGE SWEET RED BELL PEPPERS
in 1/2 inch or 1 cm cubes

TEASPOON RED PEPPER FLAKES
to taste

CUP COTTAGE CHEESE
fatfree *

CUP BASIL
chopped *

TABLESPOONS NUTRITIONAL YEAST FLAKES
opt. *

Directions

Soak the eggplant cubes in water for 5 minutes, drain and rinse off.

Heat up the sherry and add eggplant and mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms).

Add garlic a few minutes into this (whenever it’s chopped up :-) When eggplant is almost done, add red pepper cubes and cook a few more minutes.

Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste.

Mix and cook several more minutes.

Add nut. yeast. I ate this on fresh linguine.