Eggplant In Tomato-Wine Sauce

Recipe Ingredients

2		+ cups dry pasta shells - (i
		Used small shells)
1/3		Water
1/4 cup	59ml	Vinger - (favorite flavor, i
		Used white)
1		Eggplant - peeled and cubed (large)
1		Red onion - chopped (small)
1/2 cup	118ml	Mushrooms - up to 1
		Chopped
1		Green pepper - chopped
1/2 cup	73g / 2.6oz	Chopped chives
2 tablespoons	30ml	Finely chopped/minced
		Garlic
1		Tomatoe - chopped (medium)
10 oz	284g	Tomatoe sauce
4 tablespoons	60ml	Oregono - (adjust, start w/3
		Also try italian herbs)
1/8 teaspoon	0.6ml	Salt - (taste), up to 1/2
1		Ground pepper - (fresh best)
1/4 cup	59ml	Red wine

Recipe Instructions

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 sauteed at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be pretty). 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.

Source:
Elizabeth Powell

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