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

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

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