Post by Jay on Apr 28, 2005 19:56:58 GMT -6
PASTA WITH EGGPLANT SAUCE
INGREDIENTS:
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
DIRECTIONS:
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
Jay
INGREDIENTS:
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
DIRECTIONS:
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
Jay