Tomato Sauce with Eggplant and Mushrooms
Keywords
- recipes
- Bruce Stangeland
- Stangeland
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Pot
- Colander
- Wooden spoon
- Can opener
- Stove
- Serving bowl
- Plate
Ingredients
- 2 T. mild olive oil
- 1 garlic clove, minced
- 2 small Portobello mushrooms, sliced
- 1/2 yellow onion, chopped
- 1 eggplant, chopped into 1/2" pieces
- 1/2 cup dry white wine
- 14 oz. canned tomatoes
- 1/4 t. Cajun red pepper seasoning
- 1/4 t. dried oregano, crushed
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