Eggplant (Aubergine) Sauce For Pasta - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

Preparation

In a very large kettle, heat olive oil over medium heat.
Add onion and garlic; cook until the onion is soft.
Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Makes 7 pints or 4 quarts.
Process in hot water bath for 40 minutes.
This is very good served over pasta with Mozzarella cheese.