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Eggplant Pasta Sauce

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“From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
2 quarts
UNITS:
Metric

Ingredients Nutrition

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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