- 1/2 cup oil
- 2 small eggplants (cubed)
- 1/2 pound fresh mushrooms, sliced
- 1 cup chopped onion
- 1/4 cup fresh parsley
- 1 clove garlic
- 2 lbs fresh tomatoes
- 2 6 oz cans tomato paste
- 1 8 oz can tomato sauce
- 1 cup water
- 3/4 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp pepper
- 4 drops Tabasco sauce
Heat oil in 4 qt Dutch oven over medium heat. Add eggplant, mushrooms, onion, parsley, and garlic. Saute 10 minutes or until tender. Meanwhile, puree tomatoes in blender. Stir pureed tomatoes and remaining ingredients into eggplant mixture. Cook over high heat until mixture comes to a boil, then reduce heat, cover, and simmer for 60-75 minutes, stirring occasionally. Serve hot over cooked rigatoni.
