Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

Ingredients Nutrition


  1. Heat olive oil over medium-low heat in a large skillet. Add garlic.
  2. Add eggplant and bell peppers and toss.
  3. Stir in tomatoes, olives and capers.
  4. Add remaining ingredients, stir and cover.
  5. 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.
Most Helpful

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!

Gretchen W. June 08, 2015

Delish! Added an onion, and made mine with broth instead of wine since that's what I had on hand.

kitchengrrl January 10, 2012

Excellent sauce. Served with whole wheat penne. It was even better the next day.

lesismororles November 03, 2009