1. Heat the oil in a large sauté pan over medium heat.
2. Add mushrooms, eggplant, onions and garlic. Sauté for 5 to 7 minutes until soft.
3. Add tomato paste.
4. Stir to coat the vegetables.
5. Cook for 1 to 2 minutes until tomato paste begins to caramelize.
6. Stir in the wine and vinegar to deglaze the pan.
7. Allow the liquid to reduce slightly. Add tomatoes.
8. Use a wooden spoon to break up the tomatoes.
9. Add the seasonings, and simmer for 20 minutes.
10. Serve over cooked pasta, and garnish with basil.
Per Serving (sauce only):
Calories: 119, Fat: 6 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 405 mg, Carbohydrates: 12 g, Fiber: 4 g, Protein: 3 g.
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Nutritional Information
Per Serving (sauce only):
Calories: 119, Fat: 6 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 405 mg, Carbohydrates: 12 g, Fiber: 4 g, Protein: 3 g.
Directions
1. Heat the oil in a large sauté pan over medium heat.
2. Add mushrooms, eggplant, onions and garlic. Sauté for 5 to 7 minutes until soft.
3. Add tomato paste.
4. Stir to coat the vegetables.
5. Cook for 1 to 2 minutes until tomato paste begins to caramelize.
6. Stir in the wine and vinegar to deglaze the pan.
7. Allow the liquid to reduce slightly. Add tomatoes.
8. Use a wooden spoon to break up the tomatoes.
9. Add the seasonings, and simmer for 20 minutes.
10. Serve over cooked pasta, and garnish with basil.