Spaghetti With Eggplant (Aubergine) Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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tasty dish Ingredients:
1 tablespoon olive oil |
1 small onion, chopped |
1 garlic clove, minced |
1/2 green bell pepper, cubed |
1 lb eggplant, peeled, cubed |
2 lbs tomatoes, cubed |
1/2 cup dry red wine |
2 tablespoons fresh basil or 1 teaspoon dry basil |
2 tablespoons fresh oregano or 1 teaspoon dry oregano |
salt and pepper |
12 ounces spaghetti, cooked |
Directions:
1. In a large saucepan, heat olive oil over medium heat.
2. Add onion and garlic; cook until onion is soft.
3. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
4. Season with salt and pepper, if desired.
5. Reduce heat, cover and simmer 30 minutes.
6. Serve sauce over spaghetti.
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