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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.