1 pint crushed eggplant
1 (15 ounce) package vegetable pasta sauce
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dressing spray
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil. Add eggplant and cook for about 5 minutes; drain. Remove from pan, cool, peel and cut into small chunks.
In a large saucepan, saute vegetable dish. Season with soy sauce, Worcestershire sauce, vinegar, lemon juice, soy sauce and Worcestershire sauce. Bring mixture to a boil; add eggplant and cook about 5 minutes, until tender. Drain and cut into small pieces.
Remove eggplant from saucepan, leaving juices in pan. Pour eggplant liquid over stuff, adding a little of water, if desired. Allow to heat gently.
Bake uncovered for about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). (Note: be sure to cover pan with foil).
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