Makes 6 servings
This sauce is delicious when served over pasta shells, brown rice, or your favourite 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 brown mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 tin tomato-based pasta sauce, such as Watties Chunky Arabbiata, or any tin of flavoured tomatoes such as Mexican or Cajun flavours, combined with some tomato paste for depth of flavour
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.
Recipe adapted from PCRM’s recipe suggestions