Pasta With Eggplant Sauce

Sauteed onion, garlic, eggplantand green pepper mixed with tomaotes, red wine, basil, oregano, salt and pepper.

Ingredients -

1 tablespoon Olive Oil
1 small Onion, chopped
1 large Garlic Clove, minced
1 pound Eggplant, peeled, cubed
1/2 Green Bell Pepper, 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

Preparation:

1. Heat olive oil in large saucepan over medium heat.

2. Add onion and garlic. Sauté until onion is tender.

3. Stir in eggplant, green bell pepper, tomatoes, dry red wine, fresh basil, fresh oregano.

4. Season with salt and pepper, to taste.

5. Reduce heat to low. Cover and simmer ½ hour.

6. Serve over hot cooked spaghetti.

Cooking Tip

Preparing Eggplant

Always remove the stems and leaves on eggplants before cooking as they are poisonous.

Cooking Tip

Choosing Eggplant

The leaves at the top should not be curling up, but should be adhering to the side of the eggplant. The eggplant should be bright, shiny and very firm to the touch.