Eggplant-Tomato Sauce

Ingredients

1/4 - 1/2 cup olive oil	3/4 c sherry (or red wine)
1 onion, chopped	2 cloves garlic, pressed
1 stalk celery, chopped	1 small eggplant, cubed
1 red or green pepper, chopped	28 oz can tomatoes, chopped
6 oz can tomato paste	6 oz water
1 t nutmeg	2 t basil (or 1 T fresh)
1 t salt	1 t pepper

Directions

In a large saucepan, heat oil and sherry till bubbling. Add onion and cook for medium-high heat, stirring frequently, until onion is soft but not browned, about 5 minutes. Add garlic, celery, eggplant and pepper. Cover and cook for about 2 minutes. Add spices, tomatoes, tomato paste and water. Bring to a boil, then lower heat. Simmer, uncovered, about 20 minutes. Serve over cooked pasta.

Notes

This recipe is from Vegetarian Times (September, 1991). Serves 6.