Aubergine/Eggplant and Pepper Sauce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

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


  • 1 small aubergine/eggplant, thinly sliced and salted
  • 2 green peppers
  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 tablespoon green peppercorns
  • 150 ml/5 fl oz/ cup dry red wine
  • 6 tablespoons vegetable stock


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.