|
|
Zucchini and Eggplant Spaghetti Sauce
 (5 votes)
1 large eggplant
2 large zucchini
8 ounces tomato paste
14 ounce canned tomatoes
2 large onions
2 cloves garlic
1 teaspoon coriander, ground
1 teaspoon thyme
2 small hot peppers
1 red or green bell pepper, cut up
Cut the zucchini and eggplant in 1 inch cubes. Fry in oil for 5 minutes, then cover for 5 minutes, Shake the pan occasionally. Put this mixture in a large casserole or Dutch oven.
Sauté the onion and garlic until soft; put this mixture into the casserole. Add all the remaining ingredients, mixing gently. Cover and bake in a preheated 350 F oven for 40 minutes.
Serve over pasta.
Click Here to Comment on This Recipe
Related Recipes:
Browse: A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
|
|
. |