Delicious Eggplant Spaghetti Sauce
Delicious Eggplant Spaghetti Sauce recipe
Yield
8 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
eggplant
peeled and diced |
*
|
|
| 1 | large |
onions
chopped |
|
| ¼ | cup |
mushrooms
sliced |
|
| ½ | cup |
wine
|
*
|
| 4 | cloves |
garlic
pressed |
|
| 1 | large bottle |
spaghetti sauce
|
*
|
|
spices
spices to taste (I use tsp of basil, oregano, pepper) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
peeled and diced |
*
|
| 1 | large |
onions
chopped |
|
| 59 | ml |
mushrooms
sliced |
|
| 118 | ml |
wine
|
*
|
| 4 | cloves |
garlic
pressed |
|
| 1 | large bottle |
spaghetti sauce
|
*
|
| 1 | x |
spices
spices to taste (I use tsp of basil, oregano, pepper) |
* |
Directions
Bake eggplant in 375℉ (190℃) oven for 30 minutes.
In nonstick pot (or use some water) cook onion at medium high until translucent.
Throw in garlic.
Cook for 3 minutes.
Pour in spaghetti sauce and mushrooms, heat to boiling and pour in wine.
Add eggplant.
