Ingredients
- 2 tablespoons olive oil (original has 1/2 cup!)
- 3 garlic cloves, minced
- 1 medium eggplant, unpeeled and chopped (about 1 lb.)
- 2 medium green bell peppers, seeded and diced
- 3 cups tomatoes, peeled and chopped
- 3/4 cup black olives, sliced
- 4 tablespoons capers, rinsed
- 1 to 2 teaspoons dried oregano
- 1/2 to 1 teaspoon dried basil
- Salt, to taste
- Fresh ground black pepper, lots to taste
- 12 ounces tomato paste
- 2 cups dry white wine, more if needed (or 2 cups vegetable broth, more if needed)
How to Make
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Step 1: Heat olive oil over medium-low heat in a large skillet. Add garlic.
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Step 2: Add eggplant and bell peppers and toss.
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Step 3: Stir in tomatoes, olives and capers.
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Step 4: Add remaining ingredients, stir and cover.
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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.
We hope you enjoy this recipe!
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