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Creole Eggplant
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1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 can (8-oz.) tomato sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon dried crushed oregano
1/4 teaspoon black ground pepper
1/4 teaspoon hot pepper sauce
1 eggplant, peeled, sliced, diced
In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano, pepper, and hot pepper sauce. Cover and cook over low heat for 10 minutes; stir in eggplant. Cover and cook an additional 20 minutes, stirring occasionally.
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