Makes about 8 cups

• 2 tablespoons olive oil
• 1 large red onion, diced
• 1 green bell pepper, diced
• 1 large eggplant, diced
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup red wine, one you would drink
• Two 28-ounce cans (6 cups) crushed tomatoes
• 3 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

In a large skillet heat the olive oil over medium heat. Add the onion, pepper, and eggplant and allow to cook, stirring occasionally for about 10 minutes until softened and slightly browned. Add the garlic and red pepper flakes and cook stirring occasionally for about 2 minutes. Add the red wine and let boil to reduce for about 1 minute. Stir in the crushed tomatoes, basil, thyme, salt, and pepper. Bring to a simmer and cook for about 20 minutes or until slightly thickened.