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Pasta with Eggplant Sauce


1 tablespoon Olive Oil
1 small Onion, chopped
1 large Garlic Clove, minced
1 pound Eggplant, peeled, cubed
1/2 Green Bell Pepper, 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


1. Heat olive oil in large saucepan over medium heat.

2. Add onion and garlic. Saut, until onion is tender.

3. Stir in eggplant, green bell pepper, tomatoes, dry red wine, fresh basil, fresh oregano.

4. Season with salt and pepper, to taste.

5. Reduce heat to low. Cover and simmer 1/2 hour.

6. Serve over hot cooked spaghetti.

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