Recipe - Dans Vegetarian Spaghetti Sauce

1 tablespoon Oil
1 lg Onion, cut or sliced up
1 Clove garlic, minced
1 pound Eggplant or zucchini,
Chopped into large pieces
1 Green pepper, chopped
1 pound Fresh tomatoes, peeled and
Roughly chopped
****OR****
1 cn (15 oz) whole canned
Tomatoes
One half cup Red wine
One half teaspoon Dried basil
One half teaspoon Dried oregano
Salt
Freshly ground black pepper
4 ounce (about a cup) cut or sliced up fresh
Mushrooms
1 One half tablespoon Tomato paste
1 pound 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 MMRecipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson)
on Sep 15, 1997