EGGPLANT-MUSHROOM SAUCE

      Title: EGGPLANT-MUSHROOM SAUCE
  Categories: Other sauce
       Yield: 5 Servings
  
   1 1/2 tb Olive oil
       1 lg Onion -- chopped
       3    Cloves garlic -- minced
      28 oz Canned tomatoes --
            Undrained
     1/4 c  Dry red or white wine or
            Vermouth
   1 1/2 lb Eggplant, unpeeled -- cut
            Into 3/4" cubes
       2 c  Sliced mushrooms
       2 ts Fresh basil -- finely
            Chopped
       2 ts Fresh oregano -- finely
            Chopped
     1/2 ts Sugar
            Salt and freshly ground
            Pepper -- to taste
  
   1. In a wide-bottomed pan or skillet with high sides over medium-high
   heat, heat oil. Add onion and garlic; saute about 2 minutes.
   
   2. Break tomatoes into bits. Add to pan with their juice, wine,
   eggplant, mushrooms, herbs, and sugar.
   
   3. Cover pan and simmer 5 minutes. Remove cover and cook over medium
   heat until sauce reduces and thickens, 10 to 15 minutes.
   
   4. Season to taste with salt and pepper. Cool to room temperature and
   refrigerate or freeze (see Timesaver Tip).
   
   5. To serve: Cook 12 ounces dried spaghetti, following package
   directions. Drain. Serve sauce over pasta. Serve with a generous
   amount of freshly grated Parmesan cheese.
   
   Make 5 to 6 cups (5 to 6 servings).
   
   * Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
   refrigerated, or it can be frozen. To freeze, spoon into freezer
   container, cover, label, and freeze at 0 degrees F up to 4 months. To
   serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
   setting, stirring several times, or thaw in refrigerator 8 to 24
   hours. Gently warm sauce in saucepan or in microwave oven on 50%
   power, 3 to 5 minutes, stirring several times.
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