| 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 |
lg |
Eggplant == peeled and |
|
|
Cubed |
| 1 |
sm |
Red onion — chopped |
| 1/2 |
c |
Mushrooms — chopped – or |
|
|
More |
| 1 |
|
Green pepper — chopped |
| 1/2 |
c |
Chives — chopped |
| 2 |
tb |
Garlic — minced |
| 1 |
md |
Tomato — chopped |
| 10 |
oz |
Tomato sauce |
| 3 |
tb |
Oregano |
| 1/2 |
ts |
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
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”