Main Dishes

Eggplant Spaghetti Sauce  

This vegetable-filled take on spaghetti sauce is both simple and delicious. It can be used for any recipe that calls for spaghetti sauce or just over spaghetti noodles. This recipe is sure to make people think it is much more difficult than it is. This recipe needs 10 minutes to prepare and 25 minutes to cook and will make six servings.

 What to Use 

•Sugar (1 teaspoon, granulated) 
•Salt (1 teaspoon) 
•Oregano (2 teaspoons, fresh or dried) 
•Mushrooms (4 ounces, fresh or canned) 
•Dry Red Wine (0.5 cup, or alternatively water) 
•Tomato Paste (one 12-ounce can) 
•Tomatoes (one 28-ounce can, whole) 
•Parsley (2 teaspoons, fresh or dried) 
•Garlic Clove (1, crushed) 
•Onion (about 1 medium, chopped) 
•Eggplant (one, about 1 pound, chopped) 
•Vegetable Oil (0.5 cup, of your choice) 

What to Do 

•Prepare the vegetable and herb ingredients by washing, drying, and chopping. 
•Place a large pot onto the stovetop over medium-high heat, and then the veg- 
etable oil is added. Once the oil is hot, add the parsley, garlic, onion, and eggplant to the pot and cook. You stir constantly until the ingredients are ten- der. This will take approximately 8 minutes. 
•Next, add the sugar, salt, oregano, mushrooms, wine, tomatoes (with the liq- 
uid in the can), and tomato paste to the pot. Remaining on medium-high heat, bring the mixture to a boil and then reduce the stovetop temperature to low to simmer. Cover the pot and allow to simmer for approximately 15 min- utes.
•Serve over spaghetti noodles or use in any recipe that calls for spaghetti 
sauce.

Grilled Portobello Mushrooms  

This recipe is an amazing addition to your grill. These mushrooms are tasty and easy, as well as not requiring many ingredients. Take the time they are marinating to heat up the grill and start on the other things you plan to grill. These mush- rooms make great sandwiches! This recipe needs 10 minutes to prepare, an hour to marinate, 10 minutes to cook,  and will make three servings. 

What to Use 

•Balsamic Vinegar (4 tablespoons) 
•Garlic Cloves (4, minced) 
•Onion (3 tablespoons, chopped) 
•Canola Oil (0.25 cup) 
•Portobello Mushrooms (3) 

 What to Do 

•Prepare the mushrooms by gently washing, drying, and removing their stems. 
The stems may be kept for another use. 
•The remaining ingredients is placed in a small bowl and combine well. Pour 
the resulting mixture into the mushroom caps and allow to marinate for 1 hour. 
•Ensure that your grill of choice is ready prior to cooking your portobello 
mushrooms. Once it is hot, grill them for approximately 10 minutes and serve hot.