This Riesling starts with an aromatic nose of peach and apricot. Concentrated pear and pineapple come together on the palate. It’s got juicy flavors that are well balanced, by bright acidity and a clean finish.
|Varietal Content:||100% Riesling|
- 1 lg eggplant (about 1 1/2 lbs)
- 2 lg red bell peppers
- 1/2 c. olive oil
- 1 lg onion diced
- 1 15 oz can tomato sauce
- 1 1/2 c. thinly sliced celery
- 3 cloves garlic pressed
- 1/4 c. tomato paste
- 1 c. water
- 1/4 c. red wine vinegar
- 1 Tbsp. each sugar and drained capers
- 2 Tbsp. coarsely chopped fresh basil
Cut unpeeled eggplant into 1/2 inch cubes. Core seed and dice peppers set aside. Heat oil in 12 or 14 inch pan over medium heat. Add eggplant: cover and cook, stirring occasionally until slightly soft (about 5 minutes). Uncover and continue cooking stirring often until eggplant begins to brown (about 10 minutes).
Mix in peppers, onion, celery, and garlic.
Cook until onion is soft (6 to 8 minutes). Add tomato paste, water, vinegar, sugar, capers, and basil . Cook stirring often until sauce is very thick (about 10 more minutes).
If made ahead refrigerate up to a week. Serve with pita chips or small toasted rounds.