Title: Spaghetti Sauce
Categories: Digest, August, Fatfree
Yield: 1 Servings

1 Eggplant/ peeled and diced
1 lg Onion/ chopped
1/4 c Mushrooms/sliced
1/2 c Drinking wine
2 4 cloves of garlic/pressed
lg Bottle prepared spaghetti
Sauce
Spices to taste(I use tsp of
Basil, oregano, pepper)

Bake eggplant in 375F oven for 30 minutes. In nonstick pot (or use some
water) cook onion at medium high until translucent. Throw in garlic. Cook
for 3 minutes. Pour in spaghetti sauce and mushrooms, heat to boiling and
pour in wine. Add eggplant.

From: 6522@delphi.com (Tom). Fatfree Digest [Volume 9 Issue 49] Aug. 9,
1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip