10960 Eggplant-Pepper Tomato Sauce 1 hr 30 mins 30 mins 7 cups Tue Aug 12 00:25:00 -0700 2008 Tue Aug 12 08:48:27 -0700 2008 Easy Italian CHOW http://www.chow.com/recipes/10960 Tue, 12 Aug 2008 15:48:27 GMT Packed with the flavors of summer Packed with the flavors of summer, this sauce goes with lots of things. Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin.

Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.

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  • Generously salt eggplant and place in a colander set in the sink. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and set aside for 20 minutes to drain. Lightly blot eggplant with paper towels to remove excess moisture.
  • Heat 6 tablespoons of the olive oil in a large straight-sided skillet or 12-inch frying pan over medium heat. Once heated, add eggplant and let sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking until eggplant begins to color, about 8 minutes more. Remove eggplant from the pan with a slotted spoon and set aside.
  • Discard any remaining oil, wipe out the pan with paper towels, return it to the stove over medium heat, and add remaining 2 tablespoons olive oil. When oil is hot, add onion and garlic and cook until soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper.
  • Add bell pepper and cook, stirring occasionally, until it softens and is just beginning to color, about 5 minutes.
  • Add browned eggplant, tomatoes, and vegetable broth or water; bring to a simmer. Add oregano and simmer, stirring occasionally, until sauce is slightly thickened and vegetables are very soft, about 30 minutes.
  • Stir in parsley and basil. Taste sauce and, if necessary, season with more salt and freshly ground black pepper.
    • ]]>     http://www.chow.com/assets/2007/06/eggplantpeppertomsauce_290.jpg Aida Mollenkamp 67 Condiment/Sauce 68 1 medium eggplant, medium dice (about 6 cups)

    ]]>     8 tablespoons olive oil

    ]]>     54 1 medium yellow onion, coarsely chopped

    ]]>     74 4 medium garlic cloves, coarsely chopped

    ]]>     2 medium red, yellow, or orange bell peppers, medium dice (about 2 cups)**

    ]]>     109 1 (28-ounce) can diced tomatoes, strained

    ]]>     2 cups low-sodium vegetable broth or water

    ]]>     199 2 tablespoons fresh oregano leaves, coarsely chopped

    ]]>     203 1/4 cup fresh Italian parsley leaves, coarsely chopped

    ]]>     67 1/3 cup fresh basil leaves, coarsely chopped

    ]]>     580 italian 752 euro 745 ethnic 644 summer 6075 veggies 1026 hot weather 183 pasta 142 sauce 178 mediterranean 435 vegetarian 337 eggplant 593 tomato 2395 aida mollenkamp 18447 pasta chart