2 oz. olive oil
4 oz. sweet vermouth
4 garlic cloves, cut in sm. pieces
1/4 lb. dry stock pepperoni sausage, cut into 1/4 inch cubes
1 lg. eggplant, cut into sm. pieces, about 1/2 inch square, do not remove skin
2 lg. tomatoes, cut into sm. pieces
3/8 tsp. oregano
1/2 tsp. black pepper
12 oz. water
Salt to taste
1 lb. linguine pasta

Use skillet large enough for all ingredients, except linguine. Place in olive oil, vermouth, garlic, pepperoni, and eggplant. Cook 4-6 minutes on medium-high heat, stirring often. Add remaining ingredients. Cover and bring to boil on medium-high heat. Reduce heat to low and cook for 25 minutes, stirring frequently. While sauce is cooking, prepare the linguine. Pour the sauce over the pasta and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.