Eggplant In Tomato-Wine Sauce Recipe
2 + cups dry pasta shells (i
1 used small shells)
1/4 cup vinger (favorite flavor, i
1 used white)
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 to 1 cup mushrooms,
1 green pepper, chopped
1/2 cup chopped chives
2 tbsp finely chopped/minced
1 medium tomatoe, chopped
10 oz tomatoe sauce
4 tbsp oregono (adjust, start w/3
1 also try italian herbs)
1/8 to 1/2 tsp salt (taste)
1 each ground pepper (fresh best)
1/4 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 15-20 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
firstname.lastname@example.org (Jonathan Adams - UNH Graduate School)
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
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to Vegetable Recipes
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