This sauce is delicious when served over pasta shells, brown rice, or your favourite grain.
Recipe adapted from PCRM’s recipe suggestions.
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