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Eggplant Pasta Sauce

Recipe #283438 | 1¼ hours | 15 min prep | SERVES 8 , 2 quarts (Change Servings)
(2) RATE IT NOW READ REVIEWS

Engrossed

RECIPE BY: Engrossed

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

Posted on: Feb 1, 2008

Print Recipe

Ingredients

  • 2 tablespoons olive oil (original has 1/2 cup!)
  • 3 garlic clove, minced
  • 1 medium eggplant, unpeeled and chopped (about 1 lb.)
  • 2 medium green bell pepper, seeded and diced
  • 3 cups tomato, peeled and chopped
  • 3/4 cup black olive, sliced
  • 4 tablespoons caper, 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 vegetable broth, more if needed

    • Directions

    1. 1
      Heat olive oil over medium-low heat in a large skillet. Add garlic.
    2. 2
      Add eggplant and bell peppers and toss.
    3. 3
      Stir in tomatoes, olives and capers.
    4. 4
      Add remaining ingredients, stir and cover.
    5. 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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    Featured Reviews for This Recipe

    reviewer icon

    From: Sharon123

    On Mar 19, 2008

    Very nice! I halved the recipe. I didn't have all of the tomato paste, so subbed a little ketchup which sweetened it just a little. Loved it! Thanks!

    0 people found this review helpful

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    • reviewer icon

    From: Marz

    On Feb 2, 2008

    This sauce was absolutely divine! I halfed the recipe, and served this on whole grain penne. Just so you have an idea...my picky, way picky 4 year old, tried this an ate it for dinner! Sprinkle parmesan cheese on top and you are in heaven! I liked how you can control the thickness of the sauce by adding the broth. Oh, this will be repeated in the future, thanxs so much for posting!

    0 people found this review helpful

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    • Read all 2 reviews
    Nutrition Facts

    Serving Size 1 (289g)

    Recipe makes 8 servings

    Calories 165
    Calories from Fat 47 (28%)
    Amount Per Serving %DV
    Total Fat 5.3g 8%
    Saturated Fat 0.8g 3%
    Monounsaturated Fat 3.5g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 584mg 24%
    Potassium 856mg 24%
    Total Carbohydrate 19.0g 6%
    Dietary Fiber 6.2g 24%
    Sugars 9.9g
    Protein 3.7g 7%
    Vitamin A 1413mcg 28%
    Vitamin B6 0.3mg 16%
    Vitamin B12 0.0mcg 0%
    Vitamin C 44mg 73%
    Vitamin E 3mcg 10%
    Calcium 54mg 5%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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