Pepper and Eggplant Sauce

Name: Pepper and Eggplant Sauce (Peperonata)
Yield: Makes 1-½ Cups
Ingredients: salt and pepper; salt and pepper; ¼ cup balsamic vinegar; 2 teaspoons sugar; 6 medium-size tomatoes, peeled, seeded, and chopped, or 3 cups canned, seeded and drained; 1 cup dry white wine; 1 teaspoon fresh or dried marjoram leaves (optional); 4 red or yellow bell peppers or a combination, roasted, peeled, seeded, and sliced into thin strips; 4 red or yellow bell peppers or a combination, roasted, peeled, seeded, and sliced into thin strips; 4 red or yellow bell peppers or a combination, roasted, peeled, seeded, and sliced into thin strips; 2 garlic cloves, finely chopped; 2 medium-size onions, finely sliced; 1 small eggplant, preferably thin Italian or Japanese type, peeled and cut into ½-inch cubes; 6 tablespoons extra virgin olive oil

Peperonata

Preparation info

Makes
1-½ Cups

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This saucelike mixture of tomatoes, peppers, and eggplant is seasoned with sugar and vinegar so it ends up tasting almost like a chutney. Serve it cold or warm.

Ingredients

6 tablespoons extra virgin olive oil
1 small eggplant, preferably thin Italian or Japanese type, peeled and cut into ½-inch cubes
2

Sauce
Gluten-free
Vegan

Method

Heat the olive oil in a 4-quart pot over medium heat and add the eggplant, onions, and garlic. Stir until the vegetables soften, after about 10 minutes.

Stir in the peppers, marjoram, wine, and tomatoes. Simmer the mixture over low to medium heat, stirring every 5 minutes to prevent burning, un