Recipe - Eggplant In Tomato-Wine Sauce

2 + cups dry pasta shells (I
Used small shells)
1/3 Water
One fourth cup Vinger (favorite flavor, I
Used white)
1 lg Eggplant, peeled and cubed
1 small Red onion, chopped
One half To 1 cup mushrooms,
Chopped
1 Green pepper, chopped
One half cup Chopped chives
2 tablespoon Finely chopped/minced
Garlic
1 md Tomatoe, chopped
10 ounce Tomatoe sauce
4 tablespoon Oregono (adjust, start w/3
Also try italian herbs)
1/8 To One half tsp salt (taste)
1 Ground pepper (fresh best)
One fourth cup Red wine

Cook pasta shells. While cooking pasta heat a large skillet with the water
and vinegar. When getting hot add the cubed eggplant, onion, chives,
garlic, green peppers, and mushrooms. Saute till soft (I sauted at fairly
high heat for about 1520 minutes stirring a lot. I like eggplant to be
prettty). When done add to the pasta along with the tomato sauce, oregano,
salt, pepper and red wine. stir and heat gently (on low). This was actually
fairly easy to make, the only time consuimg paret was peeling the eggplant
and chopping veges.

Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By
jf_adams@unhf.unh.edu (Jonathan Adams UNH Graduate School)

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