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cheesy-eggplant-sauce recipe

Date:    Fri, 27 May 94 10:14:17 +0400
 From:    epochsys!aiko@uunet.uu.net (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.
 kwlacto lacto