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Pasta with Eggplant Sauce

Source of Recipe

Internet


List of Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
1/2 green bell pepper, cubed
1 pound eggplant, peeled, cubed
2 pounds tomatoes, cubed
1/2 cup dry red wine
2 tablespoons fresh basil, (or 1 teaspoon dry)
2 tablespoons fresh oregano, (or 1 teaspoon dry)
salt and pepper to taste
12 ounces spaghetti, cooked (I used bow ties) ("ear" pasta might work also)




Recipe


In a large saucepan, heat olive oil over medium heat. Add
onion and garlic; cook until onion is soft. Stir in bell
pepper, eggplant, tomatoes, wine, basil, and oregano.
Season with salt and pepper, if desired. Reduce heat, cover
and simmer 30 minutes. Serve sauce over pasta.

Yield: 6 Servings