Eggplant Pasta Sauce
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Eggplant||1 Pound, unpeeled and chopped (Medium Sized)|
|Green bell peppers||2 , diced|
|Tomatoes||3 Cup (48 tbs), peeled and chopped|
|Sliced black olives||3⁄4 Cup (12 tbs)|
|Crushed oregano||1 Teaspoon|
|Crushed basil||1⁄2 Teaspoon|
|Tomato paste||12 Ounce|
|Dry white wine||2 Cup (32 tbs)|
In a large skillet, saute garlic in oil.
Add eggplant, pepper, tomatoes, olives, and capers.
Stir well to combine with oil.
Add remaining ingredients.
Cover and simmer for 1 hour.
Stir occasionally and add more white wine if necessary.
Will keep in refrigerator for three weeks.
May be served cold as vegetable or hot ever pasta.