Ingredients (use vegan versions):
- about 1/2 jar of pasta sauce (more if you like) I used catelli
- 1 tablespoon balsamic vinegar
- a few grinds of pepper (depending on your tastes)
- a few shakes of salt (depending on your tastes)
- 1/4 cup hot marinated eggplant, chopped (your best bet would be to look for this
- at an Italian specialty store-sooo worth it!)
- 2 (or more) cloves garlic, chopped
- 5 to 8 mushrooms, chopped
- 3 tablespoon oil (any kind you have)
- TONS of parsley, I used dried, but fresh would be really good (I didn't measure at
- all, just keep adding till you can smell it)
Directions:
Heat the oil in a pot. Add the
balsamic while the oil is heating.
When it starts bubbling, throw in the
eggplant, garlic, a bit of parsley and
the pepper. Let that fry up till you
can smell it, then add the mushrooms
and a couple tablespoon of tomato sauce.
Let this all simmer on med for a while, I
think the trick to this is letting all
the flavors melt together for a
while.
I made this sauce while some pasta was
cooking, so I let it all simmer for about
10 mins. You can add parsley bit by bit
during this time.
When everything is looking and
smelling really good, add the rest of
the tomato sauce and a sprinkle (or
two) of salt. I added more parsley
too, but just cause I love it.
Let the sauce get nice and hot, then
serve immediately over some sort of pasta!!
This is awesome, I think because of
the balsamic and the eggplant. I bet
it could be even better if you made a
tomato sauce from scratch, but I'm too
lazy. Enjoy! And comment to let me
know if you like it!!
Serves: 2
Preparation time: 10-15 mins
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