Eggplant Pasta Sauce

• 1/4 cups Olive Oil
• 1 cup Chopped Onion
• 1 whole Medium Red Or Orange Bell Pepper, Diced
• 1 whole Medium Green Bell Pepper, Diced
• 1 pound Fresh Small Eggplant, Diced
• 1 pound Fresh Ripe Tomatoes, Peeled, Cored And Diced OR A 14.5 Ounce Can Of Hunt's Petite Diced Tomatoes
• 3 cloves Garlic, Minced
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Chopped Fresh Basil
• Parmesan Cheese For Garnish
• 1 package Your Favorite Pasta, 16 Ounce Package, For Serving

1. Heat olive oil in a heavy nonstick skillet over medium high heat.
2. Add onion, and red and green bell peppers and saute until tender, about 10 minutes, stirring occasionally.
3. Increase heat to high and add eggplant.
4. Cook stirring frequently until eggplant begins to brown, about 5 minutes.
5. Reduce heat to medium low and stir in tomatoes, garlic, salt and pepper.
6. Cook, stirring for 5 minutes.
7. Stir in fresh basil.
8. Toss with pasta that has been cooked according to package directions.
9. Garnish with parmesan cheese and serve at once.

olive oil, onion, red, green bell pepper, eggplant, tomatoes, garlic, salt, black pepper, fresh basil, parmesan cheese, favorite pasta

Taken from tastykitchen.com/recipes/main-courses/eggplant-pasta-sauce/ (may not work)