| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Dry pasta shells |
| 1/3 | c | Water |
| 1/4 | c | Vinegar |
| 1 | Eggplant == peeled and | |
| Cubed | ||
| 1 | Red onion, chopped | |
| 1/2 | c | Mushrooms, chopped – or |
| More | ||
| 1 | Green pepper, chopped | |
| 1/2 | c | Chives, chopped |
| 2 | T | Garlic, minced |
| 1 | Tomato, chopped | |
| 10 | oz | Tomato sauce |
| 3 | T | Oregano |
| 1/2 | t | Salt, or less |
| Ground pepper | ||
| 1/4 | c | Red wine |
INSTRUCTIONS
Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms. Saute till soft When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low). Recipe By : Net From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 417.7mg
Potassium: 484.3mg
Carbohydrates: 11.5g
Fiber: 3.8g
Sugar: 5.1g
Protein: 2.7g