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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.

 

 

 


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