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Meatless Spagetti Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Meatless Spagetti Sauce

This recipe makes 6 servings

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During the cold winter months, the consumption of comforting pasta increases all over Canada. Here's a savoury way to top spaghetti. Add a sprinkle of Parmesan at the table.

Ingredients

  • 1 unpeeled eggplant, (about 3/4 lb/375 g)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (19 oz/540 mL) tomatoes, undrained
  • 1 can (10 oz/540 ml) mushrooms, undrained
  • 2 tbsp tomato paste
  • 1 tsp dried parsley
  • 1 tsp dried oregano

Preparation

Cut eggplant into 3/4-inch (2 cm) cubes. In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 minutes or until softened. Add eggplant, tomatoes, mushrooms, tomato paste, parsley and oregano; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 25 to 30 minutes or until eggplant is tender.

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