Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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1 lb eggplant, peeled, cubed
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2 lbs tomatoes, cubed
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1/2 cup dry red wine
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2 tablespoons fresh basil or 1 teaspoon dry basil
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2 tablespoons fresh oregano or 1 teaspoon dry oregano
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salt and pepper
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12 ounces spaghetti, cooked
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1 garlic clove, minced
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1/2 green bell pepper, cubed
Instructions
- 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 spaghetti.