Eggplant Pasta Sauce

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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