A: | 2T olive oil |
2T butter | |
3c garlic, minced | |
1 bay leaf | |
1/2t salt | |
B: | 4C eggplant, cubed |
1/2t salt | |
C: | 1# mushrooms, chopped |
1 onion, chopped | |
1 green pepper, chopped | |
2 tomatoes, chopped | |
1T basil | |
1/4C tomato paste | |
D: | 3/4C red wine |
2T parsley, chopped | |
E: | 1/2C Parmesan cheese |
1. | Saute (A) in heavy skillet about 5 minutes. |
2. | Add (B) and simmer, covered, 10 minutes. |
3. | Add (C) and simmer, covered, 10 minutes. |
4. | Add (D) and simmer over lowest heat, 15 minutes. |
5. | Add (E), mix, and serve over pasta. |
Servings: 4