Lemon and lime give this wine a crisp, clean, fruity flavor. There’s a little bit of spice and ginger notes as well, but this one is mostly about all that delicious lemon and lime. Those flavors continue on the long finish. A delightful and refreshing wine!
|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.