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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! 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 -2 teaspoon dried oregano |
1/2-1 teaspoon dried basil |
salt, to taste |
fresh ground black pepper, lots to taste |
12 ounces tomato paste |
2 cups dry white wine or 2 cups vegetable broth, more if needed |
Directions:
1. Heat olive oil over medium-low heat in a large skillet. Add garlic.
2. Add eggplant and bell peppers and toss.
3. Stir in tomatoes, olives and capers.
4. Add remaining ingredients, stir and cover.
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.
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