Eggplant in Tomato-Wine Sauce
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 2 | + cups dry pasta shells (I | |
| Used small shells) | ||
| 1/3 | Water | |
| 1/4 | c | Vinger (favorite flavor, I |
| Used white) | ||
| 1 | lg | Eggplant, peeled and cubed |
| 1 | sm | Red onion, chopped |
| 1/2 | To 1 cup mushrooms, | |
| Chopped | ||
| 1 | Green pepper, chopped | |
| 1/2 | c | Chopped chives |
| 2 | tb | Finely chopped/minced |
| Garlic | ||
| 1 | md | Tomatoe, chopped |
| 10 | oz | Tomatoe sauce |
| 4 | tb | Oregono (adjust, start w/3 |
| Also try italian herbs) | ||
| 1/8 | To 1/2 tsp salt (taste) | |
| 1 | Ground pepper (fresh best) | |
| 1/4 | c | Red wine |
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