Prep 15 mins
Cook 1 hr
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!
- 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
- 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.
This sauce was absolutely divine! I halfed the recipe, and served this on whole grain penne. Just so you have an idea...my picky, way picky 4 year old, tried this an ate it for dinner! Sprinkle parmesan cheese on top and you are in heaven! I liked how you can control the thickness of the sauce by adding the broth. Oh, this will be repeated in the future, thanxs so much for posting!
Wow!!! This is so good! Made it tonight for my vegetarian and meat eaters. The only thing I added was a splash of good balsamic vinegar and a dash of hot pepper flakes. Topped it all with some fresh grated Parmesan. Served it with whole grain garlic bread. Yum!!!
So yummy! I added onions, mushrooms and zucchini and left out the olives. If you have frozen basil cubes, use them instead of dried. I also used chicken broth and some red wine, and topped it off with fresh parsley when I served it. It was so hardy, no one missed the meat. When I brought leftovers to work, everyone envied my lunch!