• ¾ C Gustare Pesto Extra Virgin Olive Oil
  • 1½ lb eggplant, peeled & cut into ½ inch cubes
  • 1½ C onion, diced
  • 6 large cloves garlic, pressed
  • 8oz baby bella mushrooms, sliced ¼ inch thick
  • ¼ C fresh parsley, finely chopped
  • 28oz can chopped fire-roasted tomatoes
  • 12oz tomato paste
  • ¼ C fresh basil, finely chopped
  • 2 Tbls fresh oregano, finely chopped
  • 1 tsp agave (you may use sugar if desired)
  • ¾ C full-bodied red wine
  • 2 Tbls nutritional yeast (for non-dairy, vegan option) or grated parmesan
  • 3 tsp  Gustare Fleur de Sel
  • 1½ tsp freshly ground pepper



Heat Gustare Pesto Olive Oil in wide-based stock pot over medium heat. The wider the base, the more surface area will be available to evenly and efficiently sauté the veggies.


Once hot, add eggplant, onion, garlic, mushrooms, and parsley. Sauté, stirring occasionally, until tender, approximately 10-15 minutes.


Add all remaining ingredients and stir well to combine.   Bring to a boil.  Then reduce heat to low and simmer, covered, for 45 minutes, stirring 2-3 times throughout the process.


Top with your choice of cheese or crushed red pepper flakes if you like, and serve over pasta, spiralized zucchini (pictured) or even bean-based or shirataki noodles.


You may substitute dried herbs for the fresh by using half the amount that is called for in the recipe.  This will shave off some prep time or prevent an extra trip to the store in a pinch!

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#Main Course

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