Eggplant (aubergine) Pasta Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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 wine (more if needed)

Recipe

• 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.