EGGPLANT PASTA SAUCE

Eggplant Pasta Sauce image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

Provided by Engrossed

Categories Sauces

Time 1h15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil (original has 1/2 cup!)
3 garlic cloves, minced
1 medium eggplant, unpeeled and chopped (about 1 lb.)
2 medium green bell peppers, seeded and diced
3 cups tomatoes, peeled and chopped
3/4 cup black olives, sliced
4 tablespoons capers, rinsed
1 -2 teaspoon dried oregano
1/2-1 teaspoon dried basil
salt, to taste
fresh ground black pepper, lots to taste
12 ounces tomato paste
2 cups dry white wine or 2 cups vegetable broth, more if needed

Steps:

Heat olive oil over medium-low heat in a large skillet. Add garlic.
Add eggplant and bell peppers and toss.
Stir in tomatoes, olives and capers.
Add remaining ingredients, stir and cover.
Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.

*** Explore more Eggplant Pasta Sauce Recipes »

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