1 eggplant, diced
1 yellow or red bell pepper, diced
1 pound ripe tomatoes
1 onion, chopped
4 cloves garlic (or more), chopped
1/2 cup sun dried tomatoes
1/3 cup white wine
4 teaspoons fresh oregano, chopped
1 pound pasta (I used rigatoni, recipe calls for shell)
1/3 cup Kalamata olives, sliced
3/8 pound feta, crumbled
Peel the eggplant. Cut into cubes.
Peel tomatos by dropping in boiling water, then slipping skins off.
Saute onion and garlic in a little olive oil until wilted. Add
fresh and dried tomatoes and saute a couple minutes. Add wine,
oregano, and bell pepper and simmer for about 5 more minutes.
Grind black pepper over to taste. Set aside.
In a little more olive oil, saute eggplant for about 10 minutes or
until thoroughly limp. Season with black pepper.
Cook pasta until al dente. Drain.
Combine pasta, tomato sauce, eggplant, sliced olives and feta.
Mix well. Turn into a large casserole dish. Cover with foil and
bake at 350F for 20 - 30 minutes, or until heated through.