Tomato and brinjal sauce

Recipe from: 12/3/1998 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 45
    ml
    olive oil
  • 4
    cloves garlic, crushed
  • 3
    medium onions, chopped
  • 4
    carrots, diced
  • 1
    stalk celery, chopped
  • 2
    aubergines, diced
  • 1
    kg
    whole tomatoes, chopped
  • 70
    g
    tomato paste
  • 350
    ml
    red wine
  • 5
    ml
    sugar
  • 2
    bay leaves
  • 1
    ml
    peri-;peri
 

Method

 
Heat the olive oil in a heavy-based saucepan and fry the garlic and onions until tender. Add the carrots and celery, stir, cover and simmer slowly for about five minutes. Add the brinjals and simmer slowly until tender. Add the remaining ingredients, bring to the boil, reduce the heat and simmer slowly for about 1-1 1/2 hours until thick and flavoursome. Remove the bay leaves and cool slightly. Pour the sauce into a food processor and process to form a puré;e. Spoon into clean bottles and refrigerate. Reheat as needed and serve with pasta. Keep refrigerated. Makes about 750 ml pasta sauce.
 

 

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