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Vegetables

Chunky Ratatouille Sauce

This sauce is delicious when served over pasta shells, brown rice, or your favourite grain.

Recipe adapted from PCRM’s recipe suggestions.

Ingredients

1 large aubergine, 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 large 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 or any tin of flavoured tomatoes such as Mexican or Cajun flavours
1 tablespoon tomato paste (optional for depth of flavor)

  1. Soak eggplant chunks in salted water for 10 minutes.
  2. Drain, rinse, and drain again. Braise onion, celery, and garlic in 1/4 cup wine.
  3. When vegetables are soft, add eggplant and 1/4 cup water.
  4. Simmer, stirring occasionally, until eggplant is soft, about 8 to 10 minutes.
  5. Add more water if necessary to keep mixture from drying out.
  6. Add mushrooms, Italian seasonings, thyme, black pepper, remaining 1/4 cup wine, and tomatoes.
  7. Simmer for 5 minutes.

Serves 6