Aubergine Mushroom Sauce Recipe

• 1 1/2 Tbsp. Extra virgin olive oil
• 1 lrg Onion -- minced
• 3 x Cloves garlic -- chopped
• 28 ounce Canned tomatoes -- Undrained
• 1/4 c. Dry red or possibly white wine or possibly Vermouth
• 1 1/2 lb Aubergine, unpeeled -- cut Into 3/4" cubes
• 2 c. Sliced mushrooms
• 2 tsp Fresh basil -- finely Minced
• 2 tsp Fresh oregano -- finely Minced
• 1/2 tsp Sugar Salt and freshly grnd Pepper -- to taste

1. 1.
2. In a wide-bottomed pan or possibly skillet with high sides over medium-high heat, heat oil.
3. Add in onion and garlic; saute/fry about 2 min.
4. 2.
5. Break tomatoes into bits.
6. Add in to pan with their juice, wine, aubergine, mushrooms, herbs, and sugar.
7. 3.
8. Cover pan and simmer 5 min.
9. Remove cover and cook over medium heat till sauce reduces and thickens, 10 to 15 min.
10. 4.
11. Season to taste with salt and pepper.
12. Cold to room temperature and chill or possibly freeze (see Timesaver Tip).
13. 5.
14. To serve: Cook 12 ounces dry spaghetti, following package directions.
15. Drain.
16. Serve sauce over pasta.
17. Serve with a generous amount of freshly grated Parmesan cheese.
18. Make 5 to 6 c. (5 to 6 servings).
19. * Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or possibly it can be frzn.
20. To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months.
21. To serve, defrost sauce 20 to 30 min in microwave oven on Defrost setting, stirring several times, or possibly thaw in refrigerator 8 to 24 hrs.
22. Gently hot sauce in saucepan or possibly in microwave oven on 50% power, 3 to 5 min, stirring several times.

extra virgin olive oil, onion, garlic, tomatoes, red, aubergine, mushrooms, sugar

Taken from cookeatshare.com/recipes/aubergine-mushroom-sauce-71590 (may not work)