Eggplant and Zucchini Sauce

By ladygourmet

This is a rustic and hearty sauce. It is a treat!

Enjoy with Love,

Catherine
xo

Ingredients

• 2 eggplant – peeled and diced
• 2 zucchini – peeled and diced
• 4 marinated sweet cherry peppers – sliced
• 2 stalks celery – chopped
• 1 onion – sliced
• 5 cloves garlic – chopped
• 28 oz. can crushed tomatoes
• 1 1/2 tablespoons of chopped sun dried tomatoes
• Healthy handful of fresh Italian parsley – chopped
• 1 tablespoon of capers
• 2 tablespoon dried currents
• Dashes of red pepper flakes
• Dashes of black pepper
• Dashes of garlic powder
• Dashes of dried oregano
• Pinch of sugar
• 1 tsp. salt
• Olive oil
• 1 lb. of your favorite spaghetti
• Grated Romano cheese

Details

Preparation time 15mins
Cooking time 75mins
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

Heat a large frying pan with a drizzle of olive oil. Add the zucchini, onions and eggplant to sauté and soften.

Add the garlic, chopped celery, cherry peppers and continue to sauté for a few minutes. Add the crushed tomatoes, capers, sun dried tomatoes, parsley and currents and continue to gently simmer.

Add all of the seasonings and gently simmer on low, slightly covered, for at least an hour to many hours.

Prepare the spaghetti as directed.

Serve with a drizzle of olive oil and the grated cheese.