Mushroom & Eggplant Marinara

Serves 6


8-9 plum or RomaTomatoes cut intosmall chunks, about 4 C(you canremove seeds if you like, I kept themfor this recipe.)
1 Cdiced baby Bella mushrooms,stems removed
2 C diced eggplant
¼ C white onion diced small
2 large garlic cloves, chopped finely
4 oz tomato paste
1 C water
Handful of fresh basil and several leaves left whole
½ t coriander powder
1-2 t dried good oregano
2T light oil


  • In a large deep Dutch oven, heat the oil to hot and add the onion and mushroom. Sauté until the onion is soft.Add about 1-2 t salt and about ½ t pepper. Stir until there is a hint of caramelization on the mushroom. Add theeggplantand cook for about 3 more minutes until eggplant is soft. Add the garlic and toss to cook about 30seconds, being careful not to burn it. Add the tomatoes, the tomato paste, water, coriander, and oregano. Stirand bring to soft boil. Stir and then reduce heat to low, letting the sauce simmer gently for about 1 ½ hours. After1 hour nestle some large basil leaves in the sauce while cooking. Stir every 10 minutes or so, checking to makesure the simmer doesn’t go beyond lightly bubbling throughout. Remove basil leaves, cool and store, or serveimmediatelyover your favorite pasta, garnished with julienned basil. I served this over spinach and ricotta stuffedravioli.

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