Eggplant Cacciatore

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2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 teaspoons dried italian seasoning
1/4 teaspoon dried basil
3 garlic cloves, minced
3 cups garden brown sauce (recipe below)
1 (12-ounce) jar marinara sauce
cooking spray
4 cups (1-inch) cubed peeled eggplant (about 1 pound)
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/2 cup grated parmesan cheese
Garden Brown Sauce
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushrooms
4 garlic cloves, halved
1/4 cup tomato paste
1/4 cup all-purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low-sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves

Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese).

Garden Brown Sauce:
Heat oil in a saucepan over medium-high heat. Add onion and carrot; sauté 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; sauté 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving broth. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Yield: 4 cups (serving size: 1 cup).

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