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
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).
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.