Garden Vegetable Sauce

Makes about 6 cups

1½ tablespoons extra virgin olive oil
2 medium-to-large onions, peeled and
cut into ½-inch pieces
4 medium carrots, cut into ½-inch
pieces
2 cups ½-inch cubed eggplant (not
peeled)
2 medium celery stalks, cut into
½-inch pieces
4 garlic cloves
1½ teaspoons sea or kosher salt,
divided
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted red bell peppers, cut into
1-inch pieces
½ cup dry white wine
3 tablespoons tomato paste
4 cans diced tomatoes, strained,
reserving 1 cup of the juices
¼ teaspoon freshly ground black
pepper
3 tablespoons granulated sugar

Nutritional information per serving (¼ cup):
Calories 55 (6% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 433mg
• calc. 32mg • fiber 2g

1. Put the oil into the cooking pot of the
Cuisinart® Multicooker; set to Brown/
Sauté at 350°F. Once the oil is hot, add the
onions, carrots, eggplant, celery, garlic and
½ teaspoon of the salt. Sauté ingredients
together so that they gently cook and turn
slightly golden.
2. Add the oregano, basil, red peppers and
wine to the sautéed ingredients. Cook until
the wine has reduced by at least half. Add
the tomato paste, tomatoes with the 1 cup
of reserved juices, remaining salt, pepper
and sugar. Bring mixture to a boil and then
switch to Slow Cook on Low for 3 hours.
3. Once the 3 hours expire, the unit will
automatically switch to Keep Warm. If you
want to serve as a more rustic-style sauce,
you can serve as is. If you want a smoother
sauce, blend in the cooking pot by using an
immersion blender.