Eggplant Pasta Sauce

21 Oct

eggplant pasta sauce1If you’re of a certain age, you probably have a yellowing copy of Anna Thomas’s book The Vegetarian Epicure on your shelf.

We bought this book, published in 1972, soon after we were married when we were getting away from the old meat-and-potatoes meals and discovering fresh vegetables and all these years later we still enjoy some of the recipes.

This recipe makes a very tasty sauce. It’s easy and it makes a huge amount. You can freeze half of it unless you’re serving a large number of people. It will also keep nicely in the fridge for a couple of weeks.

I’ve altered the recipe a bit, mostly by cutting the original amount of oil and tomato paste by half.

I like to serve it with grated Parmesan cheese, but it’s good without cheese as well.

Ingredients:

½ cup olive oil
2 to 3 garlic cloves, minced or put through a press
1 medium eggplant (about 1 lb.), washed but not peeled and chopped into small dice
2 green, red or yellow bell peppers, seeded and diced
½ to 3/4 cup sliced black olives
3 to 4 Tbs. capers
1 tsp. crushed oregano
½ tsp. crushed basil
salt to taste
lots of freshly ground black pepper
6 oz. tomato paste
2 cups white wine (more if needed)
Grated Parmesan cheese, optional

Directions:

Heat the olive oil in a large saucepan or Dutch oven. Add the garlic and heat gently.

Add the peppers, eggplant, tomatoes, olives and capers, and stir well to coat the vegetables with oil.

Add the remaining ingredients, stir again and cover the pot. Lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. Stir occasionally to keep it from sticking, and add more wine or water if it gets too thick.

Serve on your choice of hot pasta, topped with shredded Parmesan if you like.

Makes about 2 quarts

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2 Responses to “Eggplant Pasta Sauce”

  1. DONNA KATSER October 23, 2014 at 11:26 pm #

    EGGPLANT SAUCE LOOKS YUMMY!

  2. Margie Stern November 4, 2014 at 2:41 pm #

    Bobbie this one is fabulous, thank you!

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