Eggplant (Aubergine) Pasta Sauce

Eggplant makes this a rich and luscious sauce.

• Ready In: 1 hr 15 mins
• Yields: 2 quarts

Ingredients

• 1⁄2 cup olive oil
• 2 -3  garlic cloves
• 1  medium eggplant (about 1 lb.)
• 2  green bell peppers
• 3  cups  peeled and chopped tomatoes
• 1⁄2-3⁄4 cup  sliced black olives
• 3 -4  tablespoons capers
• 1  teaspoon dried oregano
• 1⁄2 teaspoon  crushed basil
•  salt
•  fresh ground black pepper, lots
• 12  ounces tomato paste
• 2  cups dry white wine (more if needed)

Directions

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. Wash the eggplant first, then chop it very thoroughly, without peeling. Seed and dice the green peppers.
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. 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. Makes about 2 quarts of sauce.
6. The Vegetarian Epicure.