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 ½ tablespoons of chopped sun dried tomatoes
Healthy handful of fresh Italian parsley - chopped
1 tablespoon of capers
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
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.
This is a rustic and hearty sauce. It is a treat!
Enjoy with Love,
Catherine
xo
allotments4you says
Mmmm...this looks delicious Catherine...not one of those dishes you have all the ingredients on to make right away though which is a shame!!
Maureen | Orgasmic Chef says
I'd give my left arm for a bowl of this right now. 🙂 I need my right arm.
Janet Gardner says
this looks soooo good!
I hope all is well,
Janet 🙂
Amy (Savory Moments) says
I love the look of this hearty and flavorful sauce. A great use of eggplant, too!
Chiara Giglio says
That looks so tasty Catherine ! Have a great day, blessings my dear, a hug...