Title: Eggplant and Pasta in Tomato-Wine Sauce
Categories: Pasta Diet Vegetable
Yield: 4 Servings
| 2 | c | Dry pasta shells |
| 1/3 | c | Water |
| 1/4 | c | Vinegar |
| 1 | lg | Eggplant == peeled and cubed |
| 1 | sm | Red onion; chopped |
| 1/2 | c | Mushrooms; chopped - or more |
| 1 | | Green pepper; chopped |
| 1/2 | c | Chives; chopped |
| 2 | tb | Garlic; minced |
| 1 | md | Tomato; chopped |
| 10 | oz | Tomato sauce |
| 3 | tb | Oregano |
| 1/2 | ts | Salt; (or less) |
| | | Ground pepper |
| 1/4 | c | Red wine |
Recipe by: Net 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).