Recipe No. 2

EGGPLANT AND TOMATO SAUCE

1/4 cup olive oil
1 medium eggplant (cut into 3/4 inch cubes)
1 garlic clove, minced
1 (28 ounce can ) tomatoes
2 tsp. Salt
2 tsp. Sugar
1 tsp Italian seasoning

In a 3 quart sauce pan over medium heat, in hot oil, cook eggplant and garlic until lightly browned.

Add the tomatoes and their liquid and remaining ingredients, stirring to mix well and break up the tomatoes.

Turn heat to high, heat to boiling.  

Reduce heat to low and cover and simmer 20 minutes or until eggplant is very tender, stir occasionally. Makes about 4 1/2 cups sauce or enough to serve over 8 ounce package of spaghetti.

About 6 servings

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Updated Wednesday, March 21, 2007