Low Fat Sauce Recipes

Ingredients:

2 medium eggplants, slice in half
1 lengthwise, unpeeled.
3 tbsp olive oil
1 large onion, sliced
1 bulb fresh fennel (anise),
1 thinly sliced
3 tbsp sundried tomato paste (or
1 regular tomato paste)
4 medium stalks celery, thinly sliced
1/4 cup capers, drained and rinsed
1/4 cup good sherry vinegar
3 tbsp sugar
1 tsp salt (or to taste)
1/2 tsp freshly ground pepper
3 large garlic cloves, crushed

Instructions:

2 quarts Mama Rizzo's mushroom and green pepper Spaghetti Sauce (or your
favorite thinner sauce - don't use Ragu or other "goopy" ones.)

A pound of your favorite pasta - I like linguine fini.

Put the eggplants cut-side down on a non stick surface and bake 400 degrees
for an hour till soft and wrinkly. Scrape the eggplant meat onto several
layers of paper towels to absorb the bitter juices. (essential step). Chop
coarsely. Discard the skin.

In a large skillet, sautee the onions, fennel, celery till crisp-tender,
then add the rest of the ingredients **except the pasta and the spaghetti
sauce**, and simmer covered for 20 minutes. Add the spaghetti sauce and
simmer another hour, covered. (If possible, chill the sauce overnight at
this point so the flavors have a chance to develop.)

Reheat and serve over freshly cooked pasta.

Uploaded 8-30-94 by Meriam Matthews

Servings: 6