EGGPLANT NO MEAT MORE FLAVOR ENJOY DAN:

EGGPLANT BOLOGNESE WITH MUSHROOMS. By CHEF DAN:


Serves 6-8



INGREDIENTS:



1/2- cup gourmet dried mushrooms blend

1 eggplant, chopped into bite size pieces

2 tablespoons olive oil

1 onion, chopped

1- Teaspoon salt, divided

1/2- teaspoon freshly ground black pepper

2 tablespoons garlic, minced

2 tablespoons tomato paste

1/2- cup red wine

1 (28oz) can whole tomatoes, undrained

1 package whole wheat pasta

1 tablespoon lime juice

1/3 cup fresh basil,



DIRECTIONS:



1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes.

2. Drain and reserve liquid.

3. Heat oil in a skillet over medium-high heat.

4. Add onion,1/4 teaspoon salt,1/4 teaspoons pepper, and garlic, cook 4-5 minutes.

5. Add eggplant, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

6. Cook about 20 minutes until eggplant is tender. Stirring occasionally.

7. Add tomato paste, cook 2 minutes.

8. Add wine, cook 1 minute, stirring pan to loosen browned bits.

9. Add tomatoes, and mushroom reserve.

10. Reduce heat and simmer for about 10-12 minutes. Stirring and breaking up tomatoes.

11. Add remaining salt and lime juice.

12. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water.

Toss pasta with sauce and sprinkle with fresh basil leaves.



ENJOY DAN: hallelujah