Sauté the onion, garlic, celery and oregano in the hot oil until soft.
Add the chopped tomatoes and fry until softened.
Add the wine and simmer for a few minutes.
Add the puree and remaining ingredients and gently simmer for 40 -60
minutes until reduced and flavourful.
This sauce is perfect as a pasta sauce too!
Season and drizzle the aubergines with olive oil. Pop under the grill or
in a hot oven until browned and tender.
Preheat the oven to 200°C.
In an oven-proof dish, place a layer of aubergine and salami slices
at the base, top with sauce and sprinkle with some cheese, repeat twice and
finish off with a generous amount of parmesan.
Bake for 20 minutes.
Finish off with some fresh basil and ground pepper.
Serve with fresh crusty bread.
Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s
blog, click here.