Recipe: Spaghetti with Eggplant-Mushroom Sauce (tomato-based sauce)

EGGPLANT-MUSHROOM SAUCE

1 1/2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 (28 ounce) can tomatoes, undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled, cut into 3/4-inch cubes
2 cups sliced fresh mushrooms
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
1/2 teaspoon sugar
Salt and freshly ground pepper to taste
FOR SERVING:
12 ounces dried spaghetti
Freshly grated Parmesan cheese

TO MAKE THE SAUCE:
In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. Add onion and garlic; saute about 2 minutes.

Break tomatoes into bits. Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar. Cover pan and simmer 5 minutes.

Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes. Season to taste with salt and pepper.

Cool to room temperature and refrigerate or freeze (see below).

TO SERVE:
Cook 12 ounces dried spaghetti, following package directions. Drain.

Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese.

TO MAKE AHEAD:
Sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months. To serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times.

Make 5 to 6 cups (5 to 6 servings).
Source: California Culinary Academy