·         2 lbs eggplants, sliced

·         2 lbs tomatoes, peeled, seeded and mashed

·         1 medium onions, chopped

·         1 tsp. paprika

·         1 tsp. sugar

·         1 lb beef salami, sliced thin (plus some)

·         1 lb green bell peppers, cut in strips

·         olive oil

·         ¼  cup rose wine

·         salt and pepper

·         instant mashed potatoes or flour (optional)  “KOSHER”

1.      Sprinkle the eggplant slices with salt; let stand ½ hour, rinse and drain.

2.      In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat. 

3.      Meanwhile, sauté eggplant and green peppers in olive oil

4.      Start with 2 Tbs. oil and add 1 Tbs. at a time as needed, using only the minimum amount of oil necessary. 

5.      Remove eggplants and green peppers from heat

6.      Drain and add to tomato sauce; simmer 15 minutes more.

7.      Brown beef salami in skillet with no fat added

8.      Remove from heat and drain off beef salami fat.

9.      Add beef salami to tomato sauce with wine and simmer another 10 minutes.

10. Add salt and pepper to taste. 

11. If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.  

12. Remove from heat. 

13. Sprinkle parsley over top before serving.