Quench Magazine » Eggplant In Tomato-Wine Sauce
Eggplant In Tomato-Wine Sauce | 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
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Ingredients
- 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 T Finely chopped/minced Garlic
- 1 md Tomatoe, chopped
- 10 oz Tomatoe sauce
- 4 T Oregono (adjust, start w/3 Also try italian herbs)
- 1/8 To 1/2 tsp salt (taste)
- 1 ea Ground pepper (fresh best)
- 1/4 c Red wine
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