Ingredients with Measurements:
- 1 large eggplant, diced
- 1 cup mushrooms, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup water
Special equipment needed:
- Large skillet or saucepan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add diced onion and minced garlic to the skillet and sauté until fragrant, about 2-3 minutes.
3. Add diced eggplant and sliced mushrooms to the skillet and stir to combine.
4. Add canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the skillet and stir to combine.
5. Pour 1/4 cup of water into the skillet and stir again.
6. Cover the skillet and let the sauce simmer for 15-20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
7. Taste the sauce and adjust seasoning as needed.
8. Serve hot over pasta or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 120
- Total fat: 7g
- Total carbohydrates: 14g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button mushrooms, shiitake mushrooms, or portobello mushrooms.
- If you don't have canned diced tomatoes, you can use fresh diced tomatoes instead.
- You can use fresh herbs instead of dried herbs if you have them on hand.
Variations:
- You can add other vegetables to the sauce, such as zucchini, bell peppers, or carrots.
- You can add cooked ground beef or sausage to the sauce for a meaty version.
- You can add red pepper flakes or cayenne pepper for a spicy version.
Tips and tricks:
- Make sure to dice the eggplant into small pieces so it cooks evenly.
- If the sauce is too thick, you can add more water to thin it out.
- You can make this sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the sauce over a bed of pasta or rice and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or basil
Pairings:
- Serve this sauce with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too watery, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the eggplant and mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant and mushroom sauce is a classic Italian dish that originated in the southern region of Italy.
Flavor profiles:
- This sauce is savory and slightly sweet, with a hint of acidity from the tomatoes.
Serving suggestions:
- Serve this sauce as a main dish over pasta or rice, or as a side dish with grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A