Ingredients:
1 tablespoon olive oil
1 teaspoon olive oil
4 cups cubed eggplants
1 medium onions, diced
3 garlic cloves, minced
1 (28 ounce) cans whole tomatoes, drain and chop, reserve liquid
1 cup chopped fresh mushrooms
1/2 cup red wine
1 tablespoon parsley
fresh basil leaves or 2 teaspoons dry basil
1 teaspoon sugar ( or to taste)
salt & pepper
Directions:
Saute’ onion, garlic and eggplant in oil for five minutes. Add all other ingredients (including reserved liquid from tomatoes) and bring to a boil. Lower heat and simmer for 30 minutes*.
*I always cover and cook this longer (an hour or more until it tastes right to me) as I don’t care for raw tasting tomatoes. When it’s almost done, I uncover and cook a little longer so it thickens a bit. Again, just a personal preference.
Serve with freshly grated parmesan cheese.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.