Chunky Ratatouille Sauce Recipes

Chunky Ratatouille Sauce Recipes for Sauces and Gravies - How Foods Fight Cancer

MAKES 6 SERVINGS

This sauce is loaded with vegetables, which add fiber and a variety of important cancer fighters.
It’s delicious when served over pasta shells, brown rice, or your favorite whole grain. 

1 large eggplant, unpeeled, cut into 1-inch chunks
1⁄2 cup red wine or vegetable broth
2 small onions, diced
2 celery stalks, diced
6 garlic cloves, minced
1⁄4 to 1⁄2 cup water
8 ounces cremini mushrooms, sliced
1 can (15 ounces) fireroasted tomatoes
1 teaspoon Italian seasoning
1⁄2 teaspoon dried thyme
1⁄2 teaspoon ground black pepper


1. Soak the eggplant chunks in salted water for 10 minutes. Drain, rinse, and drain again.

2. Heat 1⁄4 cup of the wine in a nonstick skillet. Add the onions, celery, and garlic, cover, and cook over medium heat for 10 to 15 minutes, or until soft, stirring occasionally and adding more wine if the vegetables
start to stick.

3. When the onions and celery are soft, add the eggplant and 1⁄4 cup of
the water. Simmer for 8 to 10 minutes, stirring occasionally, until the
eggplant is soft. Add more water as needed to keep the mixture from
drying out.

4. Stir in the mushrooms, tomatoes, Italian seasoning, thyme, pepper,
and the remaining 1⁄4 cup of wine and simmer for 5 minutes.

5. Stored in a covered container in the refrigerator, leftover Chunky
Ratatouille Sauce will keep for up to 4 days.

PER SERVING: 88 calories; 0.6 g fat; 0.1 g saturated fat; 5.7% calories from fat; 0 mg cholesterol;
2.7 g protein; 17.6 g total carbohydrate; 7.4 g sugar; 4.6 g fiber; 106 mg sodium; 52 mg calcium;
1.9 mg iron; 11.7 mg vitamin C; 124 mcg beta-carotene; 1 mg vitamin E