Ingredients
eggplant - 4 cups, cubed
mushrooms - 1 lb., chopped
garlic - 3 cloves, crushed
onions - 1 cup, chopped
green pepper - 1 cup, chopped
olive oil - 2-4 tbsp.
Marsala (Italian wine) - 1 cup
bay leaf - 1
basil - 1 tsp.
salt - 1 tsp.
tomato paste - 1/4 cup
Plant based Parmesan - 1 cup, grated
black pepper to taste
parsley - 1/4 cup, chopped
tomatoes - 2 medium, chopped
Heat the olive oil in a large skillet. Add the onions, garlic, 1/2 tsp. salt, and bay leaf and sauté 5 minutes. Add eggplant and another 1/2 tsp. salt, stir, and cook, covered, 10 minutes. Stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), peppers, tomatoes, and paste. Mix well, simmer and cover for 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the Parmesan cheese. Serve over pasta. 4-6 generous servings. Tastes great with red table wine!
eggplant - 4 cups, cubed
mushrooms - 1 lb., chopped
garlic - 3 cloves, crushed
onions - 1 cup, chopped
green pepper - 1 cup, chopped
olive oil - 2-4 tbsp.
Marsala (Italian wine) - 1 cup
bay leaf - 1
basil - 1 tsp.
salt - 1 tsp.
tomato paste - 1/4 cup
Plant based Parmesan - 1 cup, grated
black pepper to taste
parsley - 1/4 cup, chopped
tomatoes - 2 medium, chopped
Heat the olive oil in a large skillet. Add the onions, garlic, 1/2 tsp. salt, and bay leaf and sauté 5 minutes. Add eggplant and another 1/2 tsp. salt, stir, and cook, covered, 10 minutes. Stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), peppers, tomatoes, and paste. Mix well, simmer and cover for 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the Parmesan cheese. Serve over pasta. 4-6 generous servings. Tastes great with red table wine!
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