- 2 ounces butter
- 2 large onions, diced
- 1 clove garlic, minced
- 1 large eggplant, peeled and cut into bite-size pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 1/2 (8 ounce) package sliced baby bella mushrooms
- 1 (12 ounce) can tomato sauce
- Melt butter in a large skillet over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms; cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.
05/16/2018
recipepes.com
Eggplant Spaghetti Sauce, recipe
PT15M
PT1H
5
455 calories