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Rasteau Sauce

(Suitable for beef, pork or lamb)

1 medium Onion
1 Red Pepper
1 Green Pepper
1 Aubergine
2 Tbs Olive Oil
1 Tbs Chopped Fresh Basil (or 1 tsp. Dried Basil)
2 cloves Garlic
1 Glass Red Wine

Rasteau is the name of a Provencal village which produces excellent Red wines and also grows very good provencal vegetables.

Peel and dice the onion finely and cook gently in the olive oil.
Dice the peppers and aubergine and add them to the pan.
Let these cook slowly together until all are tender.
Chop the garlic finely and add to the veg with the chopped Basil.
Cook these together with the veg and some salt and pepper for just 3 mts.
Add the red wine and boil hard to reduce the liquid in the pan by about half.
The end product is somewhere between a sauce and a garnish but tastes like "a beaker full of the warm south".



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef