TUSCAN STYLE PUTTANESCA SAUCE

Photo by Karen Sheer

---

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 the 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 :).

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

PREPARATION
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).