Spaghetti with Eggplant Sauce
1 tablespoon olive oil
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.
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
Makes 4 servings.
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