Thursday, October 13, 2011

Mediterranean Inspired Sauce

A hearty and versatile sauce that is great over pasta, cous cous, brown rice or even works well as a stew base to add beans or meat to.


1 large eggplant, cut into ½ inch cubes
1 cup chopped red bell pepper
1 cup chopped white onion
2-3 cloves garlic, finely chopped, (or 2 teaspoons crushed/jarred)
one 8 ounce package sliced white or crimini mushrooms
1 teaspoon olive oil
one 15 ounce can diced tomatoes
one 15 ounce can tomato sauce
¼ cup chopped green olives
¼ c capers
1-2 teaspoons oregano
2 tablespoons red wine (optional)
chopped basil and parmesan cheese (optional for garnish)


Add one teaspoon olive oil to a large pan or skillet, add eggplant, garlic, onion and peppers and sauté on medium heat for about 3-5 minutes, until soft and starting to brown. Throw in the tomatoes, tomato sauce, mushrooms olives, capers, oregano and wine and simmer for 12-17 minutes until all the veggies are very soft and tender. Garnish with parmesan cheese and fresh chopped basil.

Variation: if you are watching sodium, use low sodium, tomatoes and tomato sauce

Makes 8 cups, 8 servings

Serving size: 1 cup Calories 81 Protein 2.5 g Carb 9 g Fiber 2 g Sugars 4 g Fat 2 g Saturated fat 0 g Sodium 603 mg


Lisa October 18, 2011 at 4:20 PM  

This is a perfect versatile sauce. I have 2 large eggplants I need to use up, think I'll try this sauce. I like how it's very low calorie too!

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