Eggplant Pasta Sauce or Side Dish

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 4 cups cubed eggplants
• 1 medium onion, diced
• 3 garlic cloves, minced

• 1 (28 ounce) can whole tomatoes, drain and chop, reserve liquid
• 1 cup chopped fresh mushrooms
• 1/2 cup red wine
• 1 tablespoon parsley
• fresh basil leaf or 2 teaspoons dry basil
• 1 teaspoon sugar (or to taste)
• salt & pepper

Directions

1. 1

   Saute' onion, garlic and eggplant in oil for five minutes. Add all other ingredients (including reserved liquid from tomatoes) and bring to a boil. Lower heat and simmer for 30 minutes*.

2. 2

   *I always cover and cook this longer (an hour or more until it tastes right to me) as I don't care for raw tasting tomatoes. When it's almost done, I uncover and cook a little longer so it thickens a bit. Again, just a personal preference.

3. 3

   Serve with freshly grated parmesan cheese.