Mushroom Eggplant Sauce
Ingredients
1/2
lb
Mushrooms
Thinly sliced
1
Eggplant
Peeled and diced
2
cloves
garlic
1/4
cup
olive oil
28
ounces
Tomato Puree
1 can
1/2
cup
Water
1
tsp
Sugar
1
tsp
Dried Basil
1
Bay Leaf
1/8
tsp
Crushed Red Pepper
Instructions
Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
Add the rest of the ingredients and simmer for 1 hour