Eggplant Pasta Sauce
Recipe: #9253
April 26, 2013
"From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! Makes about 2 quarts of sauce. Posted for the You Want What?! recipe posting game."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (206.3 g)
- Calories 277.3
- Total Fat - 16.5 g
- Saturated Fat - 2 g
- Cholesterol - 9.9 mg
- Sodium - 316.2 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 3.2 g
- Sugars - 17.1 g
- Protein - 8 g
- Calcium - 94.6 mg
- Iron - 1.7 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil over medium-low heat in a large skillet. Add garlic.
Step 2
Add eggplant and bell peppers and toss.
Step 3
Stir in tomatoes, olives and capers.
Step 4
Add remaining ingredients, stir and cover.
Step 5
Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.
Tips
No special items needed.
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