Pasta With Eggplant Sauce

1 tablespoon olive oil
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

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.

Yield: 6 Servings
Nutrition Facts
Per Serving: Calories 266 - Calories from Fat 33
Percent Total Calories From: Fat 12%, Protein 13%, Carbohydrate 75%

http://www.thedailyrecipe.com

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