Eggplant Sauce Recipe

6 cups

Ingredients:

1 pound eggplant, unpeeled, cubed

1 cup chopped onion

1/2 cup chopped green bell pepper

6 cloves garlic, minced

2 tablespoons olive oil

3 cups chopped tomatoes

1 can crushed tomatoes, undrained

1/2 cup dry red wine or water

2 tablespoons drained capers

1 teaspoon each: dried tarragon and thyme leaves

2 teaspoons sugar

1.2 teaspoon each: salt, pepper

Method:

Saute eggplant, onion, bell pepper, and garlic in oil in large saucepan until onion is tender, about 5 minutes. Add remaining ingredients and heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, about 15 minutes. Simmer, uncovered, until desired sauce consistency, about 10 minutes more.

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