Ingredients:
1 tablespoon olive oil
1 small onions, chopped
1 garlic cloves, minced
1/2 green bell peppers, cubed
1 lb eggplants, 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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.