In a 9 inches deep saucepan pour the 3 tablespoons of olive oil,
Add salt, black pepper, chopped onions, allow to simmer for 3-5 minutes until
The onion is transparent.
Add the chopped bell pepper, allow to simmer for 3 minutes while turning regularly
Add the diced eggplant, allow to cook over medium heat for 15minutes.
Finally add the chopped spinach. Allow to simmer for 10 minutes over low heat and the sauce is ready.This sauce serve 6. Serve with roasted or boiled potatoes, half ripe plantain or yams.