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. |