SAN REMO™ NEAPOLITAN EGGPLANT SAUCE
4 tbsp	San Remo™ Olive Oil
2 cloves	Garlic, minced
1 small	Verona Chili Pepper (optional)
1 tsp	Verona Basil or Fresh Basil
1 tsp	Verona Parsley or Fresh Parsley
1 tsp	Verona Oregano
1 med	Italian Eggplant, Cubed (May be substituted with zucchini, asparagus or artichokes)
1/4 cup	Red Wine (May be substituted with water)
28 oz can	San Remo™ Diced Tomatoes
To Taste	Iodized Fine Sea Salt & Verona Black Pepper
To Taste	Parmesan Cheese
Heat San Remo™ Olive Oil in a sauce pan. Add Verona Chili Pepper, eggplant, Verona Basil, Verona Parsley, Verona Oregano, garlic and red wine. Sauté until tender. Add San Remo™ Diced Tomatoes and stir. Cook on medium heat for about 20 minutes. Taste and make any adjustments to seasonings. Add parmesan cheese and Verona Black Pepper to taste.
Makes 4-6 servings