Date: Fri, 27 May 94 10:14:17 +0400
From: firstname.lastname@example.org (Aiko Pinkoski)
Cheesy eggplant pasta sauce (1 large or 2 average servings :-)
about 2 TBSP dry sherry
1 Japanese eggplant (good size for a Japanese eggplant),
cut into small (1/2 inch or 1cm) cubes, maybe about 1 1/2 cups
6 - 8 mushrooms, sliced
2 cloves garlic, minced
1/4 red pepper in 1/2 inch or 1cm cubes
about 1/2 tsp red pepper flakes (to taste dep. on how hot you like your food)
1/2 cup fatfree cottage cheese
1/4 cup fresh basil leaves, chopped
about 2Tbsp nutritional yeast (probably optional)
Soak the eggplant cubes in water for 5 minutes, drain & rinse off.
Heat up the sherry and add eggplant & mushrooms, cover, and cook on low
til done (took about 10 minutes, and there was quite a bit of liquid
from the mushrooms). Add garlic a few minutes into this (whenever it's
chopped up :-) When eggplant is almost done, add red pepper cubes & cook
a few more minutes. Then, add the red pepper flakes, cottage cheese
(I blended first in a mini food processor so it was smooth), basil,
salt to taste. Mix and cook several more minutes. Add nut. yeast.
I ate this on fresh linguine.