Free Recipe Disaster Pasta Sauce
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Disaster Pasta Sauce Recipe
1 Eggplant; about 1 lb or more
1 lb 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
Disaster Pasta Sauce Preparation
* 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 1-2 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 1/4 inch. Chop onion, garlic and mushrooms, and saute about 2-3 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 CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun 24, 1998, converted by MM_Buster v2.0l.
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