Provencal Sauce

by on October 21, 2012 » Add the first comment.
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1 TBLSP olive oil
1/2 CU diced onions
1 TBLSP minced garlic
1/4 CU burgundy wine
1 CU chopped tomatoes
1 CU peeled and diced eggplant
1/4 CU chopped black olives
1 TBLSP capers
2 TBLSP chopped basil
1 tsp chopped oregano
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper


1. In a large sauté pan, heat olive oil over medium. Add onions and garlic and sauté until onions are translucent, about 1 minute. Add wine, tomatoes and eggplant and cook until wine is almost evaporated.
2. Add olives and capers and cook over medium heat until eggplant is soft, stirring occasionally to prevent sticking. Mixture will become thicker, about 5 minutes. Turn off heat and add herbs and salt and pepper to taste.
3. Serve 1/2 CU with 1 CU pasta.


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