A delightful Mediterranean-inspired pasta sauce featuring eggplant, bell peppers, and a medley of flavorful ingredients.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the diced eggplant and bell pepper to the skillet and cook until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chopped tomatoes, olives, and capers.
Use ripe tomatoes for a richer flavor.
Mix in the oregano, basil, salt, and black pepper.
Taste and adjust the seasoning as needed.
Add the tomato paste, white wine, and vegetable broth, stirring to combine.
Deglaze the pan with the wine to lift any stuck bits for added flavor.
Reduce the heat to low, cover, and let the sauce simmer for 45 minutes, stirring occasionally.
Check occasionally and add a splash of water if the sauce becomes too thick.
Serve the sauce over your favorite pasta and enjoy.
Garnish with fresh basil leaves for a pop of color and flavor.
