Eggplant-Tomato Sauce

• 1/2 c. cooking oil
• 1 small eggplant, cubed
• 1/2 lb. fresh mushrooms, sliced
• 1 c. chopped onion
• 1/4 c. chopped parsley
• 1 clove garlic, minced
• 2 lb. cut up tomatoes
• 2 (6 oz.) cans tomato paste
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 3/4 tsp. dried oregano leaves
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 drops Tabasco sauce
• 1 lb. rigatoni, cooked and drained

1. Heat
2. oil
3. in a 6 quart saucepan over medium heat for 3 minutes or until hot.
4. Add eggplant, mushrooms, onion, parsley and garlic.
5. Saute 10 minutes or until tender.

cooking oil, eggplant, fresh mushrooms, onion, parsley, clove garlic, tomatoes, tomato paste, tomato sauce, water, oregano, basil, thyme, bay leaf, salt, pepper, tabasco sauce, rigatoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218261 (may not work)