Recipe - Disaster Pasta Sauce

1 Eggplant; about 1 pound or more
1 pound Mushrooms; (they do NOT have
to be frozen!)
5 Cloves of garlic
1 lg Onion
1 cn (28 oz) tomatoes
1 cn (6 oz) tomato paste
1 Jalapenos; or habs, your
choice as to heat, up to 2
1 lg Sprig of fresh basil;
chopped *
1 lg Sprig of fresh rosemary;
chopped *
Sugar; salt & freshly ground
black pepper to taste

* If above not available, then use 1 tsp of each, dried

I discovered that my spare fridge had developed a big problem, and had
frozen a whole pound of mushrooms and an eggplant! Here is the result:

Cut the ends off the eggplant(Aubergine), and cut into cubes about 12
inches square, place these in a colander and sprikle liberally with salt.
Let sit for about half an hour, and then rinse well, and pat dry and this
will get rid of the bitter juice. Heat a large skillet or non reacting pan,
add olive oil to coat the bottom to about One fourth inch.

Chop onion, garlic and mushrooms, and saute about 23 minutes...add the
tomatoes, broken up and the tomato paste,mixed with a little water and then
add the cut up eggplant. Let this cook, covered for about five minutes,
then add a chopped, seeded jalapeno or two or habs if more heat desired.
Continue cooking, uncovered until it starts to thicken somewhat, then add
the basil and the rosemary and salt & the pepper and about 1 tsp of sugar,
cook for another couple of minutes until the flavours all meld...taste for
seasoning. Serve with any type of pasta, terrific as a spagetti sauce with
a difference! Take the recipe to Italy on your next trip! Cheers, Doug in
BC

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Jun
24, 1998, converted by MM_Buster v2.0l.