Aubergine/Eggplant and Pepper Sauce

Name: Aubergine/Eggplant and Pepper Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: Italy
Ingredients: 6 tablespoons vegetable stock; 1 small aubergine/eggplant, thinly sliced and salted; 150 ml/5 fl oz/⅔ cup dry red wine; 3 garlic cloves, crushed; 1 tablespoon green peppercorns; 4 tablespoons olive oil; 2 green peppers

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

A hearty, peasant sauce from Sicily, which has a chunky texture and superb flavour.

Ingredients

1 small aubergine/eggplant, thinly sliced and salted
2 green peppers
4 tablespoons

Europe
Italy
Sauce
Starter
Mediterranean
Sicily
Gluten-free
Vegan

Method

Chop the aubergine/eggplant into small chunks. Core and slice the peppers. Heat the oil in a pan and cook the vegetables with the garlic. Stir well and cook for a moment before adding the rest of the ingredients. Simmer for 15 minutes until you have a thick, rough purée.