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Roasted Aubergine and Pepper Puttanesca Sauce
  • 3 kg plum tomatoes
  • Vegetable cooking spray
  • 1 kg aubergine, cut into 2.5 cm cubes
  • 3 large onions, unpeeled and quartered
  • 3 red capsicum, halved and seeded
  • 500 mL dry red wine
  • 110 mL balsamic vinegar
  • 375 g chopped pitted kalamata olives
  • 2 tsp. salt
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 6 garlic cloves, minced
  • 1 (105 mL) jar capers, drained
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