Eggplant In Tomato-wine Sauce

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Archives, Digest, Fatfree, Mar95	1	Servings

INGREDIENTS

2		+ cups dry pasta shells, I
		Used small shells), Used small shells
1/3		Water
1/4	c	Vinger, favorite flavor I
		Used white), Used white
1		Eggplant, peeled and cubed
1		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		Tomatoe, chopped
10	oz	Tomatoe sauce
4	T	Oregono, adjust start w/3
		Also try italian herbs), Also try italian herbs
1/8		To 1/2 tsp salt, taste
1		Ground pepper, fresh best
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 (I
sauted at fairly high heat for about 15-20 minutes stirring a lot. I
like eggplant to be prettty).  When done add to the pasta along with
the tomato sauce, oregano, salt, pepper and red wine. stir and heat
gently (on low). This was actually fairly easy to make, the only time
consuimg paret was peeling the eggplant and chopping veges.  Posted to
the Fatfree Digest Tue, 21 Dec 93 08:38:04 By  jf_adams@unhf.unh.edu
(Jonathan Adams - UNH Graduate School)  Individual recipes copyrighted
by originator. FATFREE Recipe  collections copyrighted by Michelle Dick
1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived
through kindness of Karen  Mintzias, km@salata.com.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 223 Calories From Fat: 16 Total Fat: 1.9g Cholesterol: 0mg Sodium: 509.6mg Potassium: 1874.7mg Carbohydrates: 43.4g Fiber: 12.4g Sugar: 12.5g Protein: 14.7g