TUSCAN STYLE PUTTANESCA SAUCE

Published on: 10/21/2020
tuscan puttanesca sauce with olives and fresh green herbs
tuscan puttanesca sauce with olives and fresh green herbs

TUSCAN STYLE PUTTANESCA SAUCE

If you love eggplant as much as me, this is treat. If you do not think you love eggplant, give it a try. The bulk the eggplant adds to this tuscan puttanesca sauce, makes it a meal in and of itself. This is great sauce to throw on top of any protein or whole grain of your choosing, though salmon is highly recommended :).
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Servings 8

Equipment

  • large sauté pan

Ingredients
  

  • 1 pound fresh mushrooms sliced thin
  • 1 large eggplant diced
  • 1 cup pitted black olives
  • 2 cups plum tomatoes about 6 tomatoes, drained and chopped
  • 1 cup yellow grape tomatoes halved
  • 2 cloves garlic peeled and chopped
  • 2 Tablespoons fresh basil chopped
  • 1 cup white wine
  • salt and pepper to taste
  • nonstick cooking spray
  • Options to serve over: grilled tofu, fish, shrimp, chicken, whole wheat pasta, whole wheat couscous

Instructions
 

  • Spray a large sauté pan with nonstick cooking spray and place over medium heat.
  • Add eggplant and cooked for about 5–6 minutes. Drain and set aside.
  • Place pan back over medium heat and add garlic. Cook until soft, about 4 minutes.
  • Add cooked eggplant and mushrooms and continue to cook another 5 minutes.
  • Add tomatoes, wine and olives. Turn heat up and bring to a boil. Once boiling, stir, turn heat to low and cover pan. .
  • Simmer about 25–30 minutes, stirring often to make sure sauce is not sticking to the pan.
  • Remove from heat and stir in basil, salt and pepper to taste.
  • Pour over your protein or grain and serve. Garnish with extra basil if desired. Makes 8 servings (about 1/2 cup per serving)

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