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    You are in: Home / Recipes / Eggplant (Aubergine) Pasta Sauce Recipe
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    Eggplant (Aubergine) Pasta Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Olha's Note:

    Eggplant makes this a rich and luscious sauce.

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    Units: US | Metric


    1. 1
      Heat the olive oil in a large skillet. Mince the garlic or put it through a press, and add it to the olive oil. Let it heat gently while you prepare the eggplant.
    2. 2
      Wash the eggplant first, then chop it very thoroughly, without peeling. Seed and dice the green peppers.
    3. 3
      Add the peppers, eggplant, tomatoes, olives, and capers to the oil. Stir well until the oil is evenly coating all the vegetables. Add salt to taste.
    4. 4
      Now add the remaining ingredients, stir again, and cover the skillet. Lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. Stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick.
    5. 5
      Makes about 2 quarts of sauce.
    6. 6
      The Vegetarian Epicure.

    Ratings & Reviews:


    Nutritional Facts for Eggplant (Aubergine) Pasta Sauce

    Serving Size: 1 (2347 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 998.9
    Calories from Fat 538
    Total Fat 59.8 g
    Saturated Fat 8.4 g
    Cholesterol 0.0 mg
    Sodium 2065.6 mg
    Total Carbohydrate 74.3 g
    Dietary Fiber 24.0 g
    Sugars 39.6 g
    Protein 14.5 g

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