Title: Dan's Vegetarian Spaghetti Sauce
Categories: Sauces, Pasta, Vegetarian
Yield: 4 Servings

1 tb Oil
1 lg Onion, sliced
1 Clove garlic, minced
1 lb Eggplant or zucchini,
Chopped into large pieces
1 Green pepper, chopped
1 lb Fresh tomatoes, peeled and
Roughly chopped
****OR****
1 cn (15 oz) whole canned
Tomatoes
1/2 c Red wine
1/2 ts Dried basil
1/2 ts Dried oregano
Salt
Freshly ground black pepper
4 oz (about a cup) sliced fresh
Mushrooms
1 1/2 tb Tomato paste
1 lb Spaghetti
Grated parmesan or romano
Cheese to serve

Heat the oil in a pan and fry the onion and garlic until softened. Add the
eggplant (or zucchini), pepper, tomatoes wine, herbs, salt and pepper.
Bring to the boil, reduce heat to simmer and cook, covered for 30 minutes.

Stir in the mushrooms and the tomato paste and cook for 5 more minutes.

Cook the spaghetti according to directions to the "al dente" stage, drain
well and serve with the sauce. Pass the grated cheese separately.

There is a different taste depending on if you use eggplant or zucchini.
However, both are very good.
Posted to MM-Recipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson)
on Sep 15, 1997