Fresh Herb and Greens Pasta Sauce

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2 tablespoons olive oil
3 cloves garlic, chopped
1 medium onion, chopped
1 japanese eggplant, sliced
2 carrots, sliced
1 15-ounce can tomato sauce
1 15-ounce can whole tomatoes
3 to 4 cups collard greens
2 tablespoons oregano leaves
15 to 20 fresh whole basil leaves
salt and pepper to taste

Sauté garlic and onion in olive oil until translucent. Add eggplant and carrots. Sauté lightly. Add tomato sauce and whole tomatoes. Simmer 10 minutes. Add chopped collard greens, oregano and basil. Simmer until greens turn a darker green. Serve over your favorite cooked pasta.



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