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Chunky Mediterranean eggplant sauce




Source of Recipe


First published in Chatelaine's 03/2004 issue


Recipe Introduction


This big-batch vegetarian sauce bursts with goodness from roasted eggplant, tangy olives, capers and tomatoes.
First


List of Ingredients




2 large eggplants
1 head garlic
Olive oil
4 peppers, a mix of colours
2 onions
6 anchovies (optional)
1/2 cup (125 mL) black olives, preferably kalamata
1/3 cup (75 mL) drained capers
2 (28-oz/796-mL) cans plum tomatoes
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1 tsp (5 mL) freshly ground black pepper
1/2 cup (125 mL) chopped fresh parsley



Recipe



1. To roast eggplant, preheat oven to 400F (200C) or see Microwaved eggplant, below. Cut eggplants in half lengthwise. Place skin side down on a foil-lined baking sheet. Cut top third off a whole head of unpeeled garlic and discard. Lightly drizzle olive oil over cut surface of garlic. Place beside eggplant. Roast until very soft, about 1 hour. To cool quickly, set eggplant and garlic on a plate and refrigerate.

2. Meanwhile, core and seed peppers. Then cut into 1-inch (2.5-cm) pieces. Coarsely chop onions and anchovies. Pit olives, then coarsely chop. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add peppers, onions and anchovies. Stir frequently, until onions soften, 3 to 4 minutes. Add olives, capers, tomatoes, sugar, oregano, salt and pepper. Bring to a boil, stirring often and breaking up tomatoes. Remove pan from heat, cover and let stand at room temperature until eggplant is ready.

3. When eggplant is cool enough to handle, scoop flesh into a bowl. Then gently squeeze garlic from skins. Set saucepan with sauce over medium-high heat. Stir in eggplant and garlic. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, 30 minutes. Stir in parsley.