Celia-Ann Toll will provide us with this elegant and delicious EGGPLANT PASTA SAUCE at the Taste of BYBS, this Sunday, May 21, from 5:00 to 8:00.
Ingredients:
olive oil - to saute
1 medium egplant - peeled & diced
1/2 cup diced onion
1/2 lbs. sliced mushrooms
2 cloves garlic - minced
1/4 cup chopped fresh parsley
l - 14 oz. can stewed or diced tomatoes
l small can tomatoe paste
1/2 cup wine (optional)
2 T oregano (or more - to your taste)
l tsp. salt
1 tsp. sugar
Parmesan cheese - freshly grated.
1 medium egplant - peeled & diced
1/2 cup diced onion
1/2 lbs. sliced mushrooms
2 cloves garlic - minced
1/4 cup chopped fresh parsley
l - 14 oz. can stewed or diced tomatoes
l small can tomatoe paste
1/2 cup wine (optional)
2 T oregano (or more - to your taste)
l tsp. salt
1 tsp. sugar
Parmesan cheese - freshly grated.
1. Saute eggplant, onion, garlic and mushrooms until onion is glazed
and eggplant slightly tender.
and eggplant slightly tender.
2. Stir in tomatoes and juices, tomatoe
paste, wine and seasonings.
paste, wine and seasonings.
3. Simmer covered about an hour, stirring from time to time.
4. Correct seasonings to your taste.
5. Serve over pasta - rotinni, mustaccioli or small shells. The sauce is too heavy for thin pastas.
6. Sprinkle with grated cheese.
7. Best made a day in advance. Freezes well.
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