Chunky Ratatouille Sauce
Makes 6 servings
This sauce is delicious when served over pasta shells, brown rice, or your favorite grain.
eggplant, cut into 1-inch chunks
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.
Per serving (1/6 of recipe)
Source: Amy Joy Lanou, Ph.D.