Eggplant Sauce with Bell Pepper, Tomato, and Basil

A nice vegetable-based pasta sauce.

• I made a halfish recipe, which made an ample one-dish dinner for two.
• I skipped the salting/draining of the eggplants.
• I found the instructions for how to cut up the eggplants a bit confusing and ended by making fat-finger kind of strips.
• There's a long simmer/stew time for the sauce near the end, which I somehow overlooked. I shortened it a bit, which was fine.

Hazan reports that the sauce could be made ahead of time, which would be nice since the cooking is a bit long. But worth the time and effort.