Eggplant / Zucchini Pasta Sauce
Source of Recipe
Tracy McKinless
Recipe Introduction
by Tracy McKinless
List of Ingredients
2 cups peeled & diced eggplant
2 cups sliced zucchini
1/2 onion, diced
1/2 t salt
1 T olive oil
1-14 oz can diced tomatoes
2 T tomato paste
1 t dried oregano
1/2 t garlic powder
1/2 t dried basil
pepper
Recipe
Place eggplant and zucchini in collander and sprinkle
with salt.
Let stand 30 minutes.
Rinse and drain.
In large skillet - sautee eggplant, zucchini and onion in
olive oil until tender.
Add tomatoes, tomato paste and spices.
Bring to a boil and then simmer for 4 minutes or until very tender.
Tracy's Notes: Pour over cooked pasta or baked potato.
(If you can eat cheese sprinkle over top or soy parmesan.)
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