Chunky Ratatouille Sauce
(http://www.nutritionmd.org/)
Makes 6 servings
This sauce is delicious when served over pasta shells, brown rice, or
your favorite grain.
Ingredients
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
Directions
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.
Your question and comments are welcome