Chunky Ratatouille Sauce

Makes 6 servings
This sauce is delicious when served over pasta shells, brown rice, or your favorite grain.
1 large eggplant, cut into 1-inch chunks
2 small onions, chopped
2 celery stalks, chopped
6 garlic cloves, minced
1/2 cup red wine, divided
1/4– 1/2 cup water, divided
8 ounces cremini mushrooms
1 teaspoon Italian seasonings
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, or more to taste
1 15-ounce can fire-roasted tomatoes