Eggplants Lasagna Kp
| Yield: | 2 Servings |
| Categories: |
| 2 | c | Dry pasta shells (I used small shells) you can also use lasagna, or more |
| 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 | c | Mushrooms, chopped (up to 1) |
| 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 | Oregano (adjust, start w/3 also try italian herbs) |
| 1/8 | ts | Salt (taste) (up to 1/2) |
| Ground pepper (fresh best) | ||
| 1/4 | c | Red wine |
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