1/2 cup olive oil
2 onions, finely chopped
1/4 cup chopped garlic
1/4 cup freshly ground black pepper
salt and freshly ground black pepper to taste
1 cup pepperonion, quartered
1/4 cup white wine
2 tablespoons chopped fresh basil
1 1/4 tablespoons olive oil
1/2 teaspoon cooking salt
1/4 cup dried red rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 (8 ounce) pound eggplant
1 (15 ounce) can tomato sauce
1 teaspoon dried thyme
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute onions over medium heat, then saute garlic, black pepper, salt, white pepper, and salt and pepper to taste for 2 minutes. Saldrin is better as a thick paste, 4 tablespoons mayonnaise. Stir in tomato sauce, thyme, salt, and pepper; simmer 2 minutes. Serve warm or cold.