Emily's Super Eggplant Sauce recipe

6 servings

1/2 cup olive oil

1 large eggplant, cut into 1/2 inch cubes

1 large green bell pepper, chopped

1 large onion, chopped

2 cloves garlic, minced

1 (28 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 tablespoon sugar

1 cup water

1 (16 ounce) package uncooked egg noodles

Heat olive oil in a large skillet over medium heat.

Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.

When done, transfer vegetables to a large stock pot.

Stir in the diced tomatoes, tomato paste, sugar, and water.

Simmer for 15 to 20 minutes, stirring occasionally.

Serve hot over egg noodles.