Generations to Generations, our Italian Heritage continues to share our love for cooking!  Over the years, and throughout the regions of Italy, you will find the same ingredients used many different ways. 

With this recipe page, our family would like to share recipes with you.  Tell us how you like to prepare and serve Caesar's Pasta!  Visit us frequently to find new ideas and suggestions. 


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Ron | 2011-09-06

Ratatouille Sauce

2 Tablespoons Olive Oil
1 Medium Japanese Eggplant, cut into 1/2 inch pieces
3/4 Cup Red Bell Pepper, seeded and coarsely chopped
3/4 Cup Green Bell Pepper, seeded and coarsely chopped
1/2 Cup Medium Onion, peeled and finely minced
2 Cloves Garlic, peeled and minced
1/2 Teaspoon Dried Basil, crushed
1/2 Teaspoon Dried Rosemary, crushed
1/2 Teaspoon of Salt
1 Can (15 Ounces) thick and chunky tomato sauce
1/4 Cup Dry Red Wine
1/4 Cup Finely Chopped Parsley

In a large skillet, heat olive oil over medium heat. Add eggplant, red and green peppers, onions, garlic, basil, rosemary and salt. Saute until vegetables begin to soften, about 10-15 minutes. Add tomato sauce and wine. Simmer for 20 minutes. Stir in parsley. Cool and refrigerate until ready to use.