Instructions: * If above not available, then use 1 tsp of each, dried

I discovered that my spare fridge had developed a big problem, and had frozen a whole pound of mushrooms and an eggplant! Here is the result:

Cut the ends off the eggplant(Aubergine), and cut into cubes about 1-2 inches square, place these in a colander and sprikle liberally with salt.

Let sit for about half an hour, and then rinse well, and pat dry and this will get rid of the bitter juice. Heat a large skillet or non reacting pan, add olive oil to coat the bottom to about 1/4 inch.

Chop onion, garlic and mushrooms, and saute about 2-3 minutes...add the tomatoes, broken up and the tomato paste,mixed with a little water and then add the cut up eggplant. Let this cook, covered for about five minutes, then add a chopped, seeded jalapeno or two or habs if more heat desired.

Continue cooking, uncovered until it starts to thicken somewhat, then add the basil and the rosemary and salt & the pepper and about 1 tsp of sugar, cook for another couple of minutes until the flavours all meld...taste for seasoning. Serve with any type of pasta, terrific as a spagetti sauce with a difference! Take the recipe to Italy on your next trip! Cheers, Doug in BC

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