1/2 cup tomato sauce
2 garlic cloves, minced
2 tablespoons sherry or dry
white wine 1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes, optional
1. In a small bowl, whisk together sauce ingredients.
2. Heat oil in a large, heavy pan over high heat. Add bell peppers, pressing down and turning until both sides are charred. Remove peppers, repeat with eggplant. After eggplant is charred, add onion, cook together for 5 minutes. Reduce heat to low, add sauce and simmer for 5 minutes. Return peppers to the pan and mix well.
3. Cover and refrigerate for at least 24 hours. Serve warm or at room temperature.
for a delicious new twist, try Tex-Mex Ratatouille, too
Featured in Mishpacha, the Jewish Press, Hamodia and Yated! Fabulous, easy to prepare cuisine designed to bring majesty to your menu ~