Chunky Ratatouille Sauce

Makes 6 servings

Per serving (1/6 of recipe): 88 calories; 0.6 g fat; 0.1 g saturated fat; 5.7% calories from fat; 0 mg cholesterol; 2.7 g protein; 17.6 g total carbohydrates; 7.4 g sugar; 4.6 g fiber; 106 mg sodium; 52 mg calcium; 1.9 mg iron; 11.7 mg vitamin C; 124 mcg beta-carotene; 1 mg vitamin E

Directions

This sauce is delicious when served over pasta shells, brown rice, or your favorite grain.

• 1 large eggplant, cut into 1-inch chunks
• 2 small onions, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, minced
• 1/2 cup red wine, divided
• 1/4– 1/2 cup water, divided
• 8 ounces cremini mushrooms
• 1 teaspoon Italian seasonings
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper, or more to taste
• 1 15-ounce can fire-roasted tomatoes

Soak eggplant chunks in salted water for 10 minutes.
Drain, rinse, and drain again.
Braise onion, celery, and garlic in 1/4 cup wine.
When vegetables are soft, add eggplant and 1/4 cup water.
Simmer, stirring occasionally, until eggplant is soft, about 8 to 10 minutes.
Add more water if necessary to keep mixture from drying out.
Add mushrooms, Italian seasonings, thyme, black pepper, remaining 1/4 cup wine, and tomatoes.
Simmer for 5 minutes.
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Recipe from Amy Joy Lanou, Ph.D.