Eggplant Linguine

Ingredients

1/4 - 1/2 cup olive oil and/or wine	1 tennis ball sized onion, chopped very fine
2 hungarian wax peppers, chopped fine	1 carrot, chopped very fine
6 cups tomatoes, chopped	10+ dried tomato slices, chopped
1 t oregano	1/2 t pepper
1 t salt

1/4 - 1/2 cup olive oil and/or wine

1 eggplant, unpeeled but diced

1 lb linguine

Directions

Sauté onion and carrot in olive oil or wine until the onion is transparent. Add tomatoes, oregano and pepper and bring to a simmering boil. Cook and stir occasion ally for about 30 minutes. Mash the tomatoes with a fork against the side of the skillet so they're almost in a liquid state. In another skillet sauté the diced eggplant in olive oil or wine until the eggplant just becomes golden. Add the eggplant to the larger skillet. Simmer gently for 10 minutes more Serve over cooked linguine.

Notes

This recipe is from my mother (originally from a recipe in the Cincinnati Enquirer, I believe.)