Eggplant In Tomato-Wine Sauce

2 + cups dry pasta small shells
1/3 water
1/4 cup vinegar
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 cup mushrooms, (1/2 to 1) chopped
1 green pepper, chopped
1/2 cup chopped chives
2 tablespoons garlic, finely chopped/minced
1 medium tomato, chopped
10 ounces tomato sauce
4 tablespoons oregano or italian herbs
1/8 teaspoon salt or to taste
1 ground pepper, freshly ground
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. Sauté till soft, 15-20 minutes stirring. When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low).

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