Aubergine Sauce Recipe


  • 1 eggplant (about 1 1/4lbs), pricked all over with a fork
  • 1 red onion, minced
  • 1 plum tomato, chopped
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 3 tbsp red wine vinegar
  • 2 tbsp water
  • salt and fresh-ground black pepper


An Almost-raw Sauce With Roasted Eggplant Instead Of Tomatoes As The Main Player. Delicious Over Pasta Or Potatoes.

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