I always start a new recipe with the intention of following it exactly the first time through, but somehow I end up tweaking most recipes. I’m sure the original recipe was also quite tasty.
A while ago, I bought a fabulous DVD from Jill Nussinow,She does a great job of explaining how to cook with a pressure cooker. She also has a new ebook out with tons of recipes for the pressure cooker. (The New Fast Food, The Veggie Queen Pressure Cooks Whole Food Meals in Less Than 30 Minutes)
Tonight I started to make her tomato-eggplant sauce, from page 133 of the new book. And then I started to change a few things. Since this is not my recipe to start with, I can’t give you the full details. It does use fresh eggplant, tomatoes and garlic. I added in a cup of sliced baby bella mushrooms while the sauce was cooking. I was going to mix some vegan Parmesan cheese from almond meal and nutritional yeast to sprinkle on the plates, but instead opted to add it directly to the sauce. I served it over sprouted whole-grain pasta. We enjoyed this dish, and I’d make it again. Next time, I think I’d increase the recipe though, since we have more leftover pasta than sauce.