Fettuccine With Eggplant Sauce
|Eggplant||12 Ounce (1 Small Sized)|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Green sweet peppers||1 Medium, cut into strips|
|Dried basil||2 Teaspoon, crushed|
|Dried oregano||1 Teaspoon, crushed|
|Black pepper||1⁄8 Teaspoon|
|Dried fettuccine||12 Ounce|
If desired, peel eggplant.
Cut eggplant into 1/2-inch cubes.
In a large saucepan cook eggplant in hot oil about 7 minutes or until nearly tender.
Add onion and garlic; cook and stir for 3 minutes more.
Stir in tomato sauce, undrained tomatoes, sweet pepper, basil, and oregano.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Add salt and pepper.
Meanwhile, cook pasta according to package directions; drain and return to saucepan.
Pour the eggplant mixture over cooked pasta; toss gently to coat.