Eggplant and red pepper pasta sauce

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PREP TIME

20 min

Makes

6 cups (1.5 L) sauce, enough to coat 1/2 lb (250 g) pasta

* PLUS Cooking time: 18 minutes

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 267,
  • Protein
  • 9.4 g,
  • Carbohydrates
  • 29.6 g,
  • Fat
  • 14.4 g,
  • Fibre
  • 7.6 g,
  • Sodium
  • 793 mg.

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.