The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 10

This chunky sauce makes a large quantity and freezes well. Keep it on hand for impromptu entertaining. You may also top your favorite pizza with this sauce, then sprinkle with part skim mozzarella cheese.

1 Tbs. olive oil
1 large onion, chopped (1 cup)
4 large garlic cloves, minced
2 medium zucchini, cut into 1/4-inch slices
1 large eggplant (16 oz.), peeled and cut into 1/2-inch cubes
2 28-oz. cans crushed tomatoes
1 15 -oz. can tomato sauce
1 6-oz. can tomato paste
1/2 cup Burgundy or apple or red grape juice
1/3 cup water
2 Tbs. granulated sugar
1 Tbs. chopped fresh parsley or 1 tsp. dried flakes
1 tsp. dried basil

In a six quart pot, heat oil over medium-high heat. Add onion and sauté, stirring frequently, for four to five minutes, or until onion is limp but not brown. Add garlic and sauté for about one minute more, until softened.

Add all remaining ingredients and blend well. Bring to a boil, stirring frequently. Reduce heat to low and simmer, partially covered, for two hours, stirring occasionally. Serve immediately or cool, then freeze in airtight containers.

Per serving: 121 calories, 4 g protein, 2 g fat, 24 g carbohydrate, 0 mg cholesterol

-Eating Thin for Life by Anne M. Fletcher