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Eggplant in tomato-wine sauce
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| Artist: |
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| Categories: |
Eggplant, Sauces & Dressings, Tomatoes, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | + cups dry pasta shells (I | | | Used small shells) | | 1/3
| | Water | | 1/4
| cup | Vinger (favorite flavor, I | | | Used white) | | 1
| large | Eggplant, peeled and cubed | | 1
| small | Red onion, chopped | | 1/2
| | To 1 cup mushrooms | | | Chopped | | 1
| | Green pepper, chopped | | 1/2
| cup | Chopped chives | | 2
| tbsp | Finely chopped/minced | | | Garlic | | 1
| med | Tomatoe, chopped | | 10
| oz | Tomatoe sauce | | 4
| tbsp | Oregono (adjust, start w/3 | | | Also try italian herbs) | | 1/8
| | To ?tsp salt (taste) | | | 1 ea Ground pepper (fresh best) | | 1/4
| cup | Red wine |
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Procedures:
| 1 | Cook pasta shells. | | 2 | While cooking pasta heat a large skillet with the water and vinegar. | | 3 | When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms. | | 4 | Saute till soft (i sauted at fairly high heat for about 15-20 minutes stirring a lot. | | 5 | I like eggplant to be prettty). | | 6 | When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. | | 7 | Stir and heat gently (on low). | | 8 | This was actually fairly easy to make, the only time consuimg paret was peeling the eggplant and chopping veges. |
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