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Categories:
olive oil onion garlic green bell pepper eggplant tomatoes dry red wine fresh basil fresh oregano salt
Viewed: 54 - Published at: 7 years agoIngredients
- 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
Method
- 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.
