<<Disclaimer: Verify this information before applying it to your situation.>> <<<I'm allergic to tomatoes. What would make a good sauce for Lasagne? Denise--GF, but pastaless in TN>>> I can have tomatoes, but not tomato paste. Perhaps someone on the list knows about the dangers of tomato paste. Anyway, the first thing that comes to mind for a pasta sauce (besides making up Pasta Primavera) is that delicacy of delicacies: Pesto. The second thing is devising an Eggplant sauce. Pesto: I see you've already received a fine recipe for this. I have grown plots of basil, just so I could have this ambrosia on hand. One year I harvested the remainder of the basil, and made pesto without the expensive parmesan and froze it in single serving containers. When I defrosted it, I added the grated parmesan, heated it and ate it over every kind of gluten-free pasta there is. Caution: keep your apron on while eating! Eggplant sauce: The most important thing to know when you want to prepare eggplant is to give it time to <sweat>. (Peeling is optional.) Cut the eggplant into lengthwise or crosswise slices, lay on paper towels, salt both sides, and cover with paper towel. Then do something else while the bitter liquid beads up on the surface of each slice. Wash of the salt and cook it (in most any fashion) until tender. Some folks soak them sliced or just slitted in salt water for a half hour instead, and gently squeeze them afterwords.=20 With your trusty blender at your side, I advise you to experiment with eggplant. Possibilities: sauted onions, olive oil, parsley, garlic, salt, pepper, oregano, artichoke hearts, even mint... Take risks! (We celiacs need all the empowerment we can get. The kitchen is our fortress against the wheat-eating world! :-) OK, OK , I'll stop.) Study up on the greek dish, mousaka for more ideas. Bon apetit! Include your own email address after your signature for those of us with the new Microsoft Exchange mail server which comes with Windows 95. [Of course, it's flawed!] Thanks. I'll keep an eye out for a real eggplant sauce recipe. I recall seeing one somewhere in my Gourmet clippings. [I was initially appalled when my aunt sent me a Gourmet magazine subscription, but it has lots of great ideas in each issue. Just don't torture yourself with the restaurant reviews. :-) I would not recommend it to newly diagnosed celiacs, unless they were gourmands to start with.] Happy times with the blender, Mary Courtney [log in to unmask]