Eggplant Tomato and Basil Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A beautiful sauce to serve on, or stir through pasta perhaps with some fresh parmesan if desired. Ingredients:
olive oil |
1 onion, diced |
2 anchovies, diced |
1 red capsicum, diced |
1 eggplant, diced |
5 roma tomatoes, quartered |
2 garlic cloves, crushed |
1/2 cup white wine |
1/4 cup fresh basil |
1/3 cup black olives, pitted |
salt |
pepper |
Directions:
1. Heat a large frying pan over medium to high heat and add a splash of olive oil. Cook the anchovies, onion, capsicum, eggplant and garlic for 5-10 minutes stirring often, until soft and fragrant. If needed add a little extra drizzle of oil.
2. Add tomatoes and white wine to pan and cover. Simmer over medium to low heat for 20-30 minutes, stirring occasionally.
3. Remove from heat and stir through basil and olives and salt and pepper to taste.
4. Serve over some pasta of choice with some freshly grated parmesan if desired.
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