Mushroom and Eggplant Spaghetti Sauce 223

Name: Mushroom and Eggplant Spaghetti Sauce 223 Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 2 16 oz. cans Red Gold Tomato Sauce; 2 16 oz. cans Red Gold diced Tomatoes; 1/4 cup olive oil; 1/3 cup fresh garlic minced; 1 lb. fresh mushrooms sliced; 1 lb. fresh eggplant diced; 2 oz. fresh basil; 2 oz. fresh thyme; 2 tbsp. chili garlic sauce; 2 tsp. sea salt; 1/2 tbsp. black pepper; 1/2 tsp. cardamom ground; 1 tsp. cinnamon ground; 1 tbsp. wild oregano dried; 1 tsp. paprika; 1/8 cup sugar(your choice)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 10

Ingredients

2 16 oz. cans Red Gold Tomato Sauce2 16 oz. cans Red Gold diced Tomatoes1/4 cup olive oil1/3 cup fresh garlic, minced1 lb. fresh mushrooms, sliced1 lb. fresh eggplant, diced2 oz. fresh basil2 oz. fresh thyme2 tbsp. chili garlic sauce2 tsp. sea salt1/2 tbsp. black pepper1/2 tsp. cardamom, ground1 tsp. cinnamon, ground1 tbsp. wild oregano, dried1 tsp. paprika1/8 cup sugar(your choice)

Directions

Prepare all ingredients.
Saut� onions until soft. Add mushrooms and eggplant and cook until halfway done. Add remaining ingredients and bring to boil. Lower heat, cover and simmer on low for 45 minutes. Stir often.

Serving Size: Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BLUEBONNETT.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 157.7
Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 1,216.6 mg
Total Carbs: 25.6 g
Dietary Fiber: 6.6 g
Protein: 3.2 g

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