Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Spaghetti with Eggplant Sauce Followup-To: rec.food.cooking Date: 6 Feb 2000 15:48:25 -0700 Organization: attcanada.net Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <034201a9015b$fbc25ee0$1ca8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39429 Low-Fat Spaghetti with Eggplant Sauce 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 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. Makes 4 servings. Calories 266 Fat 4 g Carbs 50 g Sodium 203 mg Fiber 2 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.