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Michael's Eggplant Sauce for Whole Grains or Pasta

4 tablespoons olive oil
4 stalks celery, chopped
1 large onion, chopped
1 green pepper, chopped
3 cloves garlic, minced (more is fine)
1 large eggplant, cut in 1/2" cubes (skin on)
1 28-ounce can tomatoes
1 6-ounce can tomato paste
1 16-ounce can condensed tomato soup (do not add water)
2 cups sliced or chopped mushrooms
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
cooked whole grains or whole grain pasta of your choice

Heat the oil in a large pot. Saute the celery, onion, green pepper and garlic for 10 minutes, stirring frequently. Add the eggplant and continue to stir for about 7 minutes. Add the tomatoes, tomato paste and tomato soup and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

Add the mushrooms, oregano and ground pepper; taste and add salt if desired. Cover and continue to cook at low heat for 1 hour or more, or until ready to serve. Check occasionally for liquid level and add water or a little white wine if needed. Serve over the cooked whole grains or whole grain pasta of your choice. Michael likes this on whole wheat rigatoni.

Yield: 4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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