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 :).
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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