Title: Eggplant-Tomato Sauce
Categories: Vegetarian Sauce
Yield: 6 Servings

1	ts	Olive oil
3/4	c	Dry sherry
1	sm	Onion, finely chopped
2		Garlic cloves, minced
1/4	c	Celery, chopped
1	c	Peeled, cubed eggplant
1/2	c	Minced red bell pepper
1/2	ts	Nutmeg
3	c	Plum tomatoes, chopped
1	tb	Fresh basil
		Salt & pepper

In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes.

Season to taste. Serve immediately over cooked pasta.

"Vegetarian Times" September, 1991

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