Eggplant in Tomato-Wine Sauce

Name: Eggplant in Tomato-Wine Sauce
Ingredients: 2 cups pasta shells dry; 13 cup water; 1/4 cup vinegar; 1 each eggplant large sized, peeled and cubed; 1 each red onion small sized, chopped; 1 cup mushrooms chopped; 1 each green bell peppers chopped; 1/2 cup chives chopped; 2 tablespoon garlic finely chopped/minced; 1 each tomatoes medium sized, chopped; 10 ounces tomato sauce; 4 tablespoon oregano adjust, start with 3 T, also try italian herbs; 1/2 teaspoon salt to taste; 1 x black pepper ground, to taste; 1/4 cup red wine

15 ingredients

6 steps

Ingredients

2 cups pasta shells dry
13 cup water
1/4 cup vinegar
1 each eggplant large sized, peeled and cubed
1 each red onion small sized, chopped
1 cup mushrooms chopped
1 each green bell peppers chopped
1/2 cup chives chopped
2 tablespoon garlic finely chopped/minced
1 each tomatoes medium sized, chopped
10 ounces tomato sauce
4 tablespoon oregano adjust, start with 3 T, also try italian herbs
1/2 teaspoon salt to taste
1 x black pepper ground, to taste
1/4 cup red wine

Directions

1

Cook pasta shells.
2

While cooking pasta heat a large skillet with the water and vinegar.
3

While water is getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms.
4

Saute until soft (fairly high heat for about 15 to 20 minutes stirring a lot).
5

When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
6

Stir and heat gently (on low).