Pasta with Eggplant Sauce

Ingredients
1 Tbs. olive oil
1 small onion, chopped
1 large garlic clove, minced
1/2 green bell pepper, cubed
1 lb. eggplant, peeled, cubed
2 lb. tomatoes, cubed
1/2 C. dry red wine
2 Tbs. fresh basil (or 1 tsp. dry)
2 Tbs. fresh oregano (or 1 tsp. dry)
Salt and pepper to taste
12 oz. spaghetti, cooked

Directions
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.