Chunky Ratatouille Sauce

  • Yield: 6 servings


1large eggplant, cut into 1-inch chunks
2small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2cup red wine, divided
1/4 to 1/2cup water, divided
8ounces cremini mushrooms
1teaspoon Italian seasonings
1/2teaspoon dried thyme
1/2teaspoon black pepper, or more to taste
1 (15-ounce) can fire-roasted tomatoes


  1. 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 by Amy Joy Lanou, Ph.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 88
  • Fat 0.6g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 106mg
  • Carbohydrate 17.6g
  • Fiber 4.6g
  • Sugars 7.4g
  • Protein 2.7g