*A FAMILY FAVORITE*
1 medium eggplant, cubed
1 onion, chopped
1 red pepper chopped
4-5 cloves garlic
Bunch fresh basil
Salt& pepper to taste
Sugar (1Tb more or less to taste)
Crushed red pepper, a dash
Crushed Tomatoes, 1 large can
– In a large pot, place eggplant, onion and peppers in seriously coat with olive oil, sprinkle with some salt, pepper and sugar
– Cook over medium-low until eggplant is soft (about 10 minutes)
– Add crushed tomatoes, garlic, fresh basil, sugar, salt, pepper and crushed red pepper to taste
– Cook over low heat for another 10-20 minutes.
– Serve hot over pasta.