31 July 2009

Spaghetti sauce

(If you have time to let this simmer a long time, the flavor improves)

1/2 eggplant, cut up (peeled if desired)
1 zucchini, chopped
1 onion, chopped
1-2 cloves garlic, diced, or garlic powder
1T or more basil or oregano, or 1 bay leaf
2 cans diced tomatoes

Saute the eggplant, zucchini, onion and garlic until tender. Add the spices and the tomatoes and let simmer. If you like a thicker sauce, add a small can of tomato paste. Serve this over hot cooked pasta. (Alternatively, rather than using canned tomatoes and tomato sauce, you can use a jar of pasta sauce)

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