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Eggplant Tomato Sauce

fast.cook's picture
  Fresh mushrooms 8 Ounce
  Canned tomatoes 16 Ounce
  Eggplant 1⁄2 Medium, peeled and cut into 1 inch pieces to make 1 3/4 cups
  Onion 1 Medium, cut into 1 inch pieces
  Celery stalk 1⁄2 , cut into 1 inch pieces
  Lightly packed parsley 1⁄4 Cup (4 tbs), stems removed
  Vegetable juice cocktail 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed

Insert slicing disk in work bowl; slice mushrooms, Transfer to 3-quart saucepan.
Place steel blade in work bowl; add undrained tomatoes.
Process with on/off turns till chopped.
Add to saucepan.
Reinsert steel blade in work bowl; add eggplant.
Process with on/off turns till finely chopped; add to saucepan.
Reinsert steel blade in work bowl.
Add onion, celery, and parsley; process with on/off turns till finely chopped.
Add to saucepan.
Add vegetable juice cocktail, wine, oil, Worcestershire, sugar, basil, salt, thyme, and oregano.
Bring to boiling; reduce heat.
Simmer, uncovered, about 35 minutes or till thickened, stirring occasionally.
Season to taste.
Serve over pasta, fish, chicken, or hamburgers.
If desired, pass grated parmesan cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 747 Calories from Fat 293

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2254.4 mg93.9%

Total Carbohydrates 99 g32.9%

Dietary Fiber 25.6 g102.5%

Sugars 35.3 g

Protein 21 g42.4%

Vitamin A 159.9% Vitamin C 237.2%

Calcium 44.4% Iron 83%

*Based on a 2000 Calorie diet


Eggplant Tomato Sauce Recipe