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2 large eggplants
1 head garlic
olive oil
4 bell peppers, a mix of colours
2 onions
6 anchovies, optional
1/2 cup olives, preferably kalamata
1/3 cup drained capers
2 796-mL cans plum tomatoes
1 tbsp granulated sugar
1 tbsp dried oregano leaves
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup chopped freshly parsley
To roast eggplant, preheat oven to 400F (200C) or see Microwaved eggplant, below. Cut eggplants in half lengthwise. Place skin side down on a foil-lined baking sheet. Cut top third off a whole head of unpeeled garlic and discard. Lightly drizzle olive oil over cut surface of garlic. Place beside eggplant. Roast until very soft, about 1 hour. To cool quickly, set eggplant and garlic on a plate and refrigerate.
Meanwhile, core and seed peppers. Then cut into 1-inch (2.5-cm) pieces. Coarsely chop onions and anchovies. Pit olives, then coarsely chop. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add peppers, onions and anchovies. Stir frequently, until onions soften, 3 to 4 minutes. Add olives, capers, tomatoes, sugar, oregano, salt and pepper. Bring to a boil, stirring often and breaking up tomatoes. Remove pan from heat, cover and let stand at room temperature until eggplant is ready.
When eggplant is cool enough to handle, scoop flesh into a bowl. Then gently squeeze garlic from skins. Set saucepan with sauce over medium-high heat. Stir in eggplant and garlic. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, 30 minutes. Stir in parsley.
Calories 93, Protein 2.9g, Carbohydrates 18g, Fat 2.4g, Fibre 4.3g, Sodium 552mg.
This big-batch vegetarian sauce bursts with goodness from roasted eggplant, tangy olives, capers and tomatoes.
Seal sauce into a freezer bag. Freeze up to 2 months. Defrost and heat in microwave or saucepan with leftover beef or chicken. Good over rice or noodles or as a lasagna sauce.
Cover and refrigerate sauce up to 5 days. Spoon over a cheese omelette or use as a sauce with roast chicken or fish.
Toss sauce with cooked rotini or large pasta shells and crumble feta overtop.
Cut eggplants in half lengthwise. Slice one-third from top of a whole head of unpeeled garlic and discard. Lightly drizzle olive oil overtop. Place two eggplant halves, skin side down, on a microwave-safe dish. Add garlic head. Cover loosely with plastic wrap. Microwave on high until eggplant is soft, 8 to 10 minutes. Let cool. Meanwhile, repeat with remaining eggplant. Continue recipe at step 2.