Eggplant Tomato Sauce

1 ts Olive oil

3/4 c Dry sherry

1 sm Onion, finely chopped

2 ea Garlic cloves, minced

1/4 c Celery, chopped

1 c Peeled, cubed eggplant

1/2 c Minced red bell pepper

1/2 ts Nutmeg

3 c Plum tomatoes, chopped

1 tb Fresh basil

Salt & pepper In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add

nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. "Vegetarian Times" September, 1991