In search of a comfort food, one that I believe remains at the top of my list would a tomato sauce. I thought this would also be a good way for me to economize and bring lunch to work, One thing to remember with some sauces is I think they taste better the next day when all the flavors have had a chance to meld together. So I went out and decided to make and Tomato Eggplant Sauce with a base of white wine instead of vegetable broth. Funny how as I child I would cringe at the sight of an eggplant and can‘t say how many times I can remember my mother saying to meOh, would you just try it, you can hardly taste the eggplant. Now, I love eggplant.

¼ Cup of Olive Oil

3 Garlic Cloves (Finley Chopped)

½ Pound of Eggplant (Finley chopped)

1 Bell Pepper (Seeded and Diced)

3 Small Tomatoes Chopped (about 1 ½ Cups)

1 -2 Tablespoons of Capers *

1 Tablespoon of fresh chopped Basil

½ Teaspoon of Oregano

6 oz. of Tomato Paste

1 Cup of White Wine ( If need more liquid can add more wine or use a vegetable broth)

Salt and Pepper to Taste

In a large skillet heat olive oil and garlic once oil has heated add the tomatoes, eggplant, peppers, and capers. Cook over look heat for 5 minutes. Add the remaining ingredients and cook with lid for stirring occasionally for 40 to 50 minutes. If the sauce becomes to think add more liquid.

*I really like capers and get excited when I think they will work in a recipe but I definitely put about 3 tablespoons in my sauce and can say the capers became over powering.