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Disaster Pasta Sauce
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    Disaster Pasta Sauce

  • 1 eggplant about 1 lb or more
  • 1 lb mushrooms(they do NOT have to be frozen!)
  • 5 cloves of garlic
  • 1 large onion
  • 1 28 oz can tomatoes
  • 1 6 oz can tomato paste
  • 1-2 jalapenos, or habs, your choice as to heat
  • large sprig of fresh basil, chopped
  • large sprig of fresh rosemary, chopped
  • If above not available, then use 1 tsp of each, dried sugar, salt & freshly ground black pepper to taste
  • 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

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Wed, 24 Jun 1998

    *BACK TO PASTA*







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