Recipe for Cheesy Eggplant Pasta Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl dry sherry
1 x Japanese eggplant (good size for a
Japanese eggplant),
cut into small (1/2 inch or 1cm) cubes maybe about 1 1/2
cups
6 x mushrooms sliced (or 8)
2 x cloves garlic minced
1/4 x red pepper cut in 1/2" cubes
1/2 tsp red pepper flakes to taste
1/2 cup nonfat cottage cheese
1/4 cup fresh basil leaves chopped
Instructions:
Instructions: (1 Large or 2 average servings)

Soak the eggplant cubes in water for 5 minutes, drain & rinse off.

Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever its chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minutes. Then, add the red pepper flakes, cottage cheese

(I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast.

I ate this on fresh linguine.

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