SOY-FREE OPTION* GLUTEN-FREE OIL-FREE OPTION**
You make this hearty pasta sauce in the oven. No stirring is needed, so it cooks while you do other chores around the house. It freezes great.
YIELD: 10 cups (2.5 kg)
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 60 minutes
INGREDIENTS
- 1 can (28 ounces, or 785 g) crushed tomatoes with basil or 3 cups (540 g) diced fresh tomatoes with their juice
- 1/4 cup (24 g) nutritional yeast
- 1/4 cup (60 ml) unsweetened nondairy milk (*use soy-free)
- 2 tablespoons (5 g) chopped fresh basil
- 2 teaspoons thyme
- 1 teaspoon oregano
- 1/2 teaspoon ground rosemary
- Salt and pepper, to taste
- 3 cups (537 g) cooked white beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
- 3 cups (246 g) finely diced eggplant
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) casserole pan **or use a nonstick pan.
- Combine everything except the beans and eggplant in a large mixing bowl. Add salt and pepper to taste.
- Stir in the beans and eggplant, mix well, and then spread in the casserole pan and cover with foil.
- Bake for 60 minutes until the eggplant is tender.
PER 1-CUP (225 G) SERVING:
- 136.8 calories; 0.7 g total fat; 0.1 g saturated fat; 9.0 g protein; 26.0 g carbohydrate; 6.7 g dietary fiber; 0 mg cholesterol.
