Eggplant Tomato Sauce
|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|
|Dried basil||1 Teaspoon, crushed|
|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.
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