Serves: 6
1 large eggplant - peeled and cut into 1" cubes
3 tablespoons olive oil
1 medium onions - sliced
1 clove garlic - minced
1 medium green bell peppers - sliced
1 ¾ cups tomatoes - diced, cut
8 ounces tomato juice
1 teaspoon of oregano
2 teaspoons basil
Peel and cube eggplant. Sauté eggplant in oil for 7 minutes. Add onion, garlic, and green pepper and sauté for 3 additional minutes or until tender. Combine tomatoes, tomato juice and herbs. Add to the eggplant mixture. Cover and let simmer for 30 minutes. Serve over pasta.