2 tbsp. extra virgin olive oil
3 cloves garlic, minced
1 lg. onion, coarsely chopped
1 green pepper, chopped
1 tsp. dried coriander
1 tsp. turmeric
1/4-1/3 tsp. cayenne
2 tsp. fresh ginger root
2 bay leaves
1/4 c. dry red wine
1 med. eggplant, cut in cubes
1 (28 oz.) can crushed tomatoes with puree

Preheat oven to 325 degrees. Saute onions and garlic in olive oil until onions are transparent. Add green pepper and spices. Mix well. Add wine and eggplant cubes, stirring well so the eggplant will absorb the wine and oil. Now add the tomatoes. Mix well and heat, then transfer to a casserole. Bake, covered for 1 hour. Keep in warm oven for as much as 1 hour longer, if possible, to blend the flavors. Serve with noodles as a sauce. Serves 6-8.