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Christian Vegetarian Association Presents:
Take Heart!

Chunky Ratatouille Sauce

Makes 6 servings

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


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 cremini mushrooms

1 teaspoon Italian seasonings

1/2 teaspoon dried thyme

1/2 teaspoon black pepper, or more to taste

1 15-ounce can fire-roasted tomatoes


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.

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