Pasta with Eggplant Sauce

http://www.thedailyrecipe.com

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; 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 noodles.

Yield: 6 Servings

*~Sandy U.~*
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