Tomato and brinjal sauce

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Vegetables

By Food24 November 03 2009
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Ingredients (12)

45.00 ml fresh chillies — 573
4.00 garlic — cloves, crushed
3.00 onions — medium, chopped
4.00 carrots — diced
1.00 celery stalks — chopped
2.00 aubergine — diced
1.00 kg tinned tomatoes — whole
70.00 g tomato paste
350.00 ml wine — red
5.00 ml sugar
2.00 bay leaves
1.00 ml peri-peri
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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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