Recipe

A A A

• 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 tbsp capers
• 1 tsp dried oregano
• 1/2 tsp crushed basil
• salt
• fresh ground black pepper , lots
• 12 oz tomato paste
• 2 cups dry white wine ( more if needed)

• 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.