Sicilian Sauce

This sauce is halfway between a Pepperonata; tomato based sauce with thinly sliced peppers and onions, and a Caponata; Aubergine and tomato sauce with capers.

It's a great accompaniment to meat and fish dishes, especially if you're following a low carbohydrate diet, but still want to feel satisfied by your evening meal.

It's really versatile and can be used as an alternative to passata to go with your gluten free pasta or pizza base.

Tips: Chop the vegetables in to 1cm sized pieces so that they all cook at the same speed. The sauce freezes really well too.

                                  

Sicilian Sauce (Serves 4-6)

Ingredients

1 large aubergine, cubed
1 red pepper, cubed
1/2 yellow pepper. cubed
1 red onion, diced
1 can chopped tomatoes
250g tomato passata
2 garlic cloves, crushed
1.5 tbsp capers
1 tbsp olive oil
1 tbsp dried chilli flakes
1 heaped tsp paprika
1 heaped tsp oregano
1 heaped tsp basil
Seasoning

Method

1. Heat the olive oil in a deep sauce pan, sweat down all of the chopped, fresh vegetables and garlic, stirring regularly until softened. Season and stir; the vegetables should cook for about 10 minutes. 
2. Pour in the passata and tinned tomatoes and mix. 
3. Add all of the herbs and spices and bring to the boil. 
4. Reduce to a low simmer, add the capers and cover. 
5. Allow to slowly cook for 30 minutes, stirring occasionally to avoid it sticking. Season to taste.

I served mine with turkey steaks which had been lightly marinaded in olive oil, lemon juice, rosemary, salt and pepper and then quickly dry fried. Over the next couple of days, the sauce was used in a variety of dishes.