And a great leftover to have is grilled eggplant slices. We had some left over from Saturday night dinner, so on Sunday I stirred them up into a tomato sauce that we ate on penne. That was a great break from healthy eating. The next night we were back to beans and greens.
If you don't have leftover grilled eggplant, then start by slicing an eggplant and grilling or frying it. I recommend using a grill pan because the eggplant can't absorb as much oil as it can in a fry pan.
This recipe is based on one in Anna Thomas' classic 1972 book The Vegetarian Epicure. This was one of my first vegetarian cookbooks, and I still turn to it regularly for basics like this sauce. Although, 40 years on, I find I automatically reduce the amount of oil and dairy products in the recipes. I'm sure she does now too.
2 tbsp olive oil
2 cloves garlic
1/4 - 1/2 lb grilled eggplant slices
1 green pepper
28 oz can whole tomatoes
2 tbsp sliced black olives
1 tbsp capers
2 tbsp dried basil
6 oz tomato paste
1 cup dry white wine
Heat the olive oil in a large skillet. Add the garlic and let it warm.
Chop the eggplant slices in chunks. Seed and dice the green pepper. Drain the tomatoes and chop them coarsely. Add all to the pan along with the olives and capers. Stir well, coating all the vegetables in oil. Add the basil, tomato paste and wine, stir again, and cover the skillet. Let simmer gently over low heat for about 1 hour until it is rich and dark. Stir occasionally to keep it from sticking, and add extra wine or water if it gets too thick.
Makes about 1 quart of sauce, enough for pasta for 4-6 people. It freezes well too.
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