Title: Spaghetti Sauce with Eggplants
Categories: None
Yield: 1 Servings

3 Eggplants
1 cn (big) of tomato chunks
Garlic to taste
Basil leaves (whole)
Salt, pepper
1 tb Olive oil

Prepare and steam the eggplants as described above. Fry in the oil, with
the sliced garlic, in a nonstick pan, until golden (takes a good 20 min.).
Add tomatoes, salt and pepper, simmer for 15 min. Add basil, serve on
pasta. Posted to Digest eat-lf.v097.n163 by Nathalie Chiva
on Jun 26, 1997