about 1/2 jar of pasta sauce (more if you like) I used catelli
1 tablespoon balsamic vinegar
a few grinds of pepper (depending on your tastes)
a few shakes of salt (depending on your tastes)
1/4 cup hot marinated eggplant, chopped (your best bet would be to look for this
at an Italian specialty store-sooo worth it!)
2 (or more) cloves garlic, chopped
5 to 8 mushrooms, chopped
3 tablespoon oil (any kind you have)
TONS of parsley, I used dried, but fresh would be really good (I didn't measure at
all, just keep adding till you can smell it)
Heat the oil in a pot. Add the balsamic while the oil is heating.
When it starts bubbling, throw in the eggplant, garlic, a bit of parsley and the pepper. Let that fry up till you can smell it, then add the mushrooms and a couple tablespoon of tomato sauce. Let this all simmer on med for a while, I think the trick to this is letting all the flavors melt together for a while.
I made this sauce while some pasta was cooking, so I let it all simmer for about 10 mins. You can add parsley bit by bit during this time.
When everything is looking and smelling really good, add the rest of the tomato sauce and a sprinkle (or two) of salt. I added more parsley too, but just cause I love it. Let the sauce get nice and hot, then serve immediately over some sort of pasta!!
This is awesome, I think because of the balsamic and the eggplant. I bet it could be even better if you made a tomato sauce from scratch, but I'm too lazy. Enjoy! And comment to let me know if you like it!!