1 onion, diced
1 teaspoon crushed garlic
1/2 teaspoon butter
1 cup brown sugar
1 cup grated Parmesan cheese
2 cups quartered gravy eggs
2 basil leaves
1 teaspoon dried whites
1/8 teaspoon dried sage
1 1/2 teaspoons dried Italian seasoning
1 pound chopped kalamata olives, soaked and dried
1 (44.5 ounce) can tomato paste
1 cup clam juice
salt and pepper to taste
Place onion, garlic and butter in a medium saucepan. Steep over medium heat the brown sugar and Parmesan cheese; heat to between 350 and 400 degrees F (175 to 190 degrees C). Sprinkle with coarse salt and pepper. Cook about 5 minutes, stirring constantly, until foods begin to flavored with brown sugar and cheese. Stirring occasionally, heat to 250 to 275 degrees F (125 to 135 degrees C).
Pour gravy mixture in medium saucepan, and sprinkle tomato paste evenly over vegetable-based filling and vegetables, removing as much of the stuffing as possible. Bring to a boil. Reduce heat, and simmer 15 to 20 minutes, stirring occasionally. All sides of filling or veggie should be covered, to prevent scorching. Serve immediately.
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