Eggplant and pasta in tomato-wine sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry pasta shells |
| ⅓ | cup | Water |
| ¼ | cup | Vinegar |
| 1 | large | Eggplant == peeled and |
| Cubed | ||
| 1 | small | Red onion -- chopped |
| ½ | cup | Mushrooms -- chopped - or |
| More | ||
| 1 | Green pepper -- chopped | |
| ½ | cup | Chives -- chopped |
| 2 | tablespoons | Garlic -- minced |
| 1 | medium | Tomato -- chopped |
| 10 | ounces | Tomato sauce |
| 3 | tablespoons | Oregano |
| ½ | teaspoon | Salt -- (or less) |
| Ground pepper | ||
| ¼ | cup | Red wine |
Directions
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 When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low).
Recipe By : Net
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini