0
2 tbsp olive oil
1 large eggplant, peeled and cut into 3/4-in. cubes
1 onion, finely chopped
1 garlic clove, minced
2 large bell peppers, seeded and coarsely chopped
500 g plum tomatoes, about 9, chopped into chunks
2 tbsp balsamic vinegar
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp granulated sugar
1/ 2 cup shredded or chopped fresh basil
1/2 cup grated pecorino, romano or parmesan
Heat oil in a large frying pan set over medium-high heat. Add eggplant and cook, stirring often, until it begins to brown, from 5 to 8 minutes. Reduce heat to medium and add onion and garlic. Cook, stirring often, for 3 minutes.
Stir in sweet peppers, tomatoes, including seeds and juice, vinegar, salt and pepper. Bring to a simmer and cook, uncovered, over medium-low heat and stirring often, until eggplant is tender, from 10 to 15 minutes. Taste. If eggplant is bitter, stir in up to 1 teaspoon (5 mL) sugar. If making sauce ahead, refrigerate for up to 1 day. Reheat, stirring often, over low heat or in a microwave. Just before serving, toss with pasta, basil and cheese.
Calories 267, Protein 9.4g, Carbohydrates 29.6g, Fat 14.4g, Fibre 7.6g, Sodium 793mg.
Pete Luckett, the East Coast's well-known greengrocer, shares this recipe from his excellent book The Greengrocer's Kitchen (Goose Lane). This delicious garden-fresh pasta sauce takes advantage of seasonal produce. It's wonderful tossed with penne or farfalle.