Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

Ingredients Nutrition


  1. Heat olive oil over medium-low heat in a large skillet. Add garlic.
  2. Add eggplant and bell peppers and toss.
  3. Stir in tomatoes, olives and capers.
  4. Add remaining ingredients, stir and cover.
  5. Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.
Most Helpful

5 5

Delish! Added an onion, and made mine with broth instead of wine since that's what I had on hand.

Excellent sauce. Served with whole wheat penne. It was even better the next day.

5 5

This is my new FAVORITE tomato based pasta sauce!!! My family and two guests LOVED it! It's very healthy and flavorful. I used broth and followed the recipe exactly as is. Thanks for a new favorite! Made for ZWT 4.