Spaghetti With Eggplant (Aubergine) Sauce - cooking recipe

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

Preparation

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.