Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Eggplant and red pepper pasta sauce




Source of Recipe


First published in Chatelaine's 09/2000 issue.


List of Ingredients




2 tbsp ( 30 mL) olive oil
1 large eggplant, peeled and cut into 3/4 inch (2 cm) cubes
1 onion, finely chopped
1 garlic clove, minced
2 large sweet peppers, seeded and coarsely chopped
1 lb ( 500 g) plum tomatoes, about 9, chopped into chunks
2 tbsp ( 30 mL) balsamic vinegar
3/4 tsp ( 4 mL) salt
1/4 tsp ( 1 mL) freshly ground black pepper
1 tsp ( 5 mL) granulated sugar (optional)
1/2 cup ( 125 mL) shredded or chopped fresh basil
1/2 cup ( 125 mL) grated pecorino, Romano or Parmesan cheese



Recipe



1. Heat oil in a large frying pan set over medium-high heat. Add eggplant and cook, stirring often, until it begins to brown, from 5 to 8 minutes. Reduce heat to medium and add onion and garlic. Cook, stirring often, for 3 minutes.

2. Stir in sweet peppers, tomatoes, including seeds and juice, vinegar, salt and pepper. Bring to a simmer and cook, uncovered, over medium-low heat and stirring often, until eggplant is tender, from 10 to 15 minutes. Taste. If eggplant is bitter, stir in up to 1 teaspoon (5 mL) sugar. If making sauce ahead, refrigerate for up to 1 day. Reheat, stirring often, over low heat or in a microwave. Just before serving, toss with pasta, basil and cheese.