She Strengthens

Summer’s Sweetest Sauce

Flavors of the Season

Imagine a rich and savory sauce that embodies the essence of summer. This mouthwatering condiment is made by slow-cooking eggplant, bell peppers, and tomatoes together until they’re tender and the flavors have melded together in perfect harmony. Finished with a sprinkle of fresh basil and parsley, this sauce is the perfect accompaniment to a variety of dishes.

Serving Suggestions

Enjoy this summer sauce over pasta, as a topping for poached eggs, alongside garlic bread, or baked over polenta for a quick and satisfying gratin.

The Recipe

Yield: 7 cups
Difficulty: Easy
Total Time: 1 hour 30 minutes

Ingredients

• 1 pound eggplant (about 1 medium eggplant)
• Kosher salt
• 2 medium red, yellow, or orange bell peppers
• 1 medium yellow onion
• 4 medium garlic cloves
• 8 tablespoons olive oil
• Freshly ground black pepper
• 1 (28-ounce) can diced tomatoes, drained
• 2 cups low-sodium vegetable broth or water
• 2 tablespoons coarsely chopped fresh oregano leaves
• 1/3 cup coarsely chopped fresh basil leaves
• 1/4 cup coarsely chopped fresh Italian parsley leaves

Preparing the Vegetables

Trim and cut the eggplant into medium dice, then place it in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl to remove excess moisture. Let it drain for 20 minutes.

Meanwhile, prepare the remaining vegetables. Core and seed the bell peppers, then cut them into medium dice. Place them in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.

Cooking the Eggplant

Heat 6 tablespoons of olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.

Adding the Remaining Vegetables

Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.

Combining the Ingredients

Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano to the pan. Stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.

Finishing Touches

Stir in the basil and parsley. Taste and season with additional salt and pepper as needed. Serve warm and enjoy!