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Eggplant-Tomato Sauce

This is almost fat-free. It's a good sauce for pasta, spinach casserole, baked chicken, crostini, sauteed zucchini, or Eggplant Parmesan. Really versatile.





List of Ingredients



• 2 small eggplants, cut into 1/4" dice
  
• 1 quart tomatoes, diced
  
• 1 large can tomato sauce
  
• 1 large can tomato paste
  
• 1/2 package sundried tomatoes, reconstituted
  
• 2 large onions, chopped
  
• 1 green bell pepper, minced
  
• 2 jalapenos, minced
  
• 1 teaspoon oregano
  
• 1/4 cup fresh basil, minced
  
• 3 cloves garlic, minced
  
• 1 tablespoon brown sugar
  
• 1 bay leaf
  
• 1/2 pound mushrooms, sliced (optional)
  
• 1 carton cottage cheese (optional)
  
• pinch thyme
  
• pinch dry mustard
  






Instructions



1. Saute eggplant, onion, bell pepper and garlic in a little oil until tender. Add remaining ingredients. Simmer 3-4 hours, stirring occasionally. May also be cooked in a crockpot for 8-10 hours.
   






Final Comments


This is nice to have frozen in about 1-2 cup amounts. Just thaw a package of sauce in the microwave. Heat and serve over pasta for a quick meatless meal. This is a nice thick sauce.