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Roasted Aubergine and Pepper Puttanesca Sauce
  • 6.5 lb plum tomatoes
  • Vegetable cooking spray
  • 2.2 lb eggplant, cut into 2.5 cm cubes
  • 3 large onions, unpeeled and quartered
  • 3 red bell pepper, halved and seeded
  • 2.25 c. dry red wine
  • .5 c balsamic vinegar
  • 375 g chopped pitted kalamata olives (~1.5 c)
  • 2 tsp. salt
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 6 garlic cloves, minced
  • 1 (105 mL) jar capers, drained
Note: Ingredients may have been altered from the original.
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