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Chunky Ratatouille Sauce

Makes 6 servings

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.

Per serving (1/6 of recipe)

  • Calories: 88
  • Fat: 0.6 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 5.7%
  • Cholesterol: 0 mg
  • Protein: 2.7 g
  • Carbohydrates: 17.6 g
  • Sugar: 7.4 g
  • Fiber: 4.6 g
  • Sodium: 106 mg
  • Calcium: 52 mg
  • Iron: 1.9 mg
  • Vitamin C: 11.7 mg
  • Beta Carotene: 124 mcg
  • Vitamin E: 1 mg

Source: Amy Joy Lanou, Ph.D.