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