Eggplant Spaghetti Sauce


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.