Weekend Chef: How to Make Eggplant Parmesan – Little Shop of Colors

Ingredients

• 1 26-oz. jar of spaghetti sauce (I used Prego)
• 1 15-oz. can of Manwich sauce (for a little extra zest)
• 1 12-oz. jar of roasted red peppers (pureed in a blender with their liquid)
• 1 tablespoon chopped garlic
• 1 onion, peeled and diced
• 1 green pepper, seeded and diced
• A bunch of fresh basil, chopped (the more the merrier)
• 2 tablespoons red wine vinegar
• 1 tablespoon truffle oil
• 1/2 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper