Description
From: "the vegetarian epicure" by anna thomas, first edition 1972. This book was a real find!
Ingredients
- Olive Oil
- Garlic Cloves
- Eggplant
- Green Bell Peppers
- Tomatoes
- Black Olives
- Capers
- Dried Oregano
- Dried Basil
- Salt
- Fresh Ground Black Pepper
- Tomato Paste
- Dry White Wine
Instructions
- Heat olive oil over medium-low heat in a large skillet
- Add garlic
- Add eggplant and bell peppers and toss
- Stir in tomatoes, olives and capers
- Add remaining ingredients, stir and cover
- 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