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Print this Recipe    Spaghetti 06

Eggplant Vegetarian Spaghetti Sauce

1 small eggplant, peeled and cubed
1 small onion, chopped
1 small can mushrooms
1 small zucchini, cubed
1 large can whole tomatoes
8 oz can tomato sauce
1 clove garlic, crushed, then minced
fresh basil leaves (about 5, crushed and chopped)
fresh oregano (about 2T leaves)
fresh thyme (three 1" sprigs, use leaves only)
chopped green pepper (to taste)

Saute eggplant, onion, zucchini, and green pepper until all reach
the crisp cook stage. Add remaining ingredients and simmer for 20
minutes on medium to low heat. Note: dried herbs can be used in
place of fresh. Just use about 2 t of each (or to taste). If
you use can tomatoes, tomato sauce, and mushrooms from the "no
salt" variety, this recipe should be good for those trying to cut
back on sodium.

I usually serve this over vermicelli rather than spaghetti (I like
the texture better).

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