-
Eggplant In Tomato Wine Sauce
Ingredients
- 2 x + c. dry pasta shells (I Used small shells)
- 1/3 x Water
- 1/4 c. Vinger (favorite flavor, I Used white)
- 1 lrg Eggplant, peeled and cubed
- 1 sm Red onion, minced
- 1/2 x To 1 c. mushrooms, Minced
- 1 x Green pepper, minced
- 1/2 c. Minced chives
- 2 Tbsp. Finely minced/chopped Garlic
- 1 med Tomatoe, minced
- 10 ounce Tomatoe sauce
- 4 Tbsp. Oregono (adjust, start w/3 Also try italian herbs)
- 1/8 x To 1/2 tsp salt (taste)
- 1 x Grnd pepper (fresh best)
- 1/4 c. Red wine
Directions
- Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting warm add in the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms. Saute/fry until soft (I sauted at fairly high heat for about 15-20 min stirring a lot. I like eggplant to be prettty). When done add in 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.
Share Recipe
Similar Recipes
Leave a review or comment
