Ron | 2011-09-06
Ratatouille Sauce
2 Tablespoons Olive Oil
1 Medium Japanese Eggplant, cut into 1/2 inch pieces
3/4 Cup Red Bell Pepper, seeded and coarsely chopped
3/4 Cup Green Bell Pepper, seeded and coarsely chopped
1/2 Cup Medium Onion, peeled and finely minced
2 Cloves Garlic, peeled and minced
1/2 Teaspoon Dried Basil, crushed
1/2 Teaspoon Dried Rosemary, crushed
1/2 Teaspoon of Salt
1 Can (15 Ounces) thick and chunky tomato sauce
1/4 Cup Dry Red Wine
1/4 Cup Finely Chopped Parsley
In a large skillet, heat olive oil over medium heat. Add eggplant, red and green peppers, onions, garlic, basil, rosemary and salt. Saute until vegetables begin to soften, about 10-15 minutes. Add tomato sauce and wine. Simmer for 20 minutes. Stir in parsley. Cool and refrigerate until ready to use.