Eggplant Pasta Sauce Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), minced | |
| Eggplant | 1 Medium, unpeeled | |
| Green bell peppers | 2 To taste, diced | |
| Tomatoes | 3 Cup (16 tbs), chopped | |
| Black olives | 3/4 Cup (16 tbs), sliced | |
| Capers | 4 Tablespoon | |
| Oregano | 1 Teaspoon, crushed | |
| Basil | 1/2 Teaspoon, crushed | |
| Tomato Paste | 12 Ounce | |
| Dry white wine | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a large skillet, saute garlic in oil.
Add eggplant, pepper, tomatoes, olives, and capers.
Stir well to combine with oil.
Add remaining ingredients.
Cover and simmer for 1 hour.
Stir occasionally and add more white wine if necessary.
Will keep in refrigerator for three weeks.
May be served cold as vegetable or hot ever pasta.
Add eggplant, pepper, tomatoes, olives, and capers.
Stir well to combine with oil.
Add remaining ingredients.
Cover and simmer for 1 hour.
Stir occasionally and add more white wine if necessary.
Will keep in refrigerator for three weeks.
May be served cold as vegetable or hot ever pasta.
Chef
