Spaghetti with Eggplant Sauce

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Spaghetti with Eggplant Sauce

 

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.

Makes 6 servings.

 

 

A mother of 7, I need to lay down.

 

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