1/2 c. olive oil
2 cloves garlic, minced
1 1/2 c. pared and diced eggplant
1 (26 oz.) can tomatoes
1 tsp. basil
1/4 tsp. salt
1/8 tsp. black pepper
1/2 c. olives, quartered
2 green peppers, cut in strips

Saute garlic in oil until lightly browned. Stir in eggplant and tomatoes. Cover and simmer 30 minutes, stirring occasionally. Uncover and simmer 10 minutes. Blend in remaining ingredients. Simmer 15 to 20 minutes. Serve over cooked spaghetti.