Recipe Archives->Pasta->Pasta Eggplant 02

Pasta with Eggplant Sauce
Yield: 6 Servings
                                                                                
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

In a large saucepan, heat olive oil over medium heat. Add onion and
garlic; cookuntil 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
noodles.

Printable version: pasta-eggplant02.txt.