Recipes

Summer Garden Sauce
  • Ingredients
  • 5 tablespoons olive oil
  • 1 cup chopped Spanish onion
  • 1 medium red bell pepper, stems and seeds removed,
  • diced
  • 1 medium green bell pepper, stems and seeds
  • removed, diced
  • 1 small eggplant (about 1 pound), trimmed, peeled,
  • and cut into 1/2-inch cubes
  • 1 pound fresh ripe tomatoes, cored and diced
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • Grated Parmesan cheese
Directions
  1. Heat olive oil in a large, heavy, preferably nonstick skillet
  2. Add onion and red and green peppers; saute until tender, about 10 minutes
  3. Add egg- plant; cook over high heat stirring frequently until eggplant begins to brown about 5 minutes
  4. Stir in tomatoes, garlic, salt, and pepper
  5. Cook, stirring, 5 minutes
  6. Stir in basil
  7. Toss hot pasta with the sauce and serve at once
  8. Serve with cheese, if desired
  9. Serves 4.


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