| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
2 |
Servings |
INGREDIENTS
| 2 |
c |
Dry pasta shells (I used small shells) you can also use lasagna, or more |
| 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 |
c |
Mushrooms, chopped (up to 1) |
| 1 |
|
Green pepper, chopped |
| 1/2 |
c |
Chopped chives |
| 2 |
tb |
Finely chopped/minced garlic |
| 1 |
md |
Tomatoe, chopped |
| 10 |
oz |
Tomatoe sauce |
| 4 |
tb |
Oregano (adjust, start w/3 also try italian herbs) |
| 1/8 |
ts |
Salt (taste) (up to 1/2) |
|
|
Ground pepper (fresh best) |
| 1/4 |
c |
Red wine |
INSTRUCTIONS
Source: «jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School) »
EGGPLANT IN TOMATO-WINE SAUCE
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 consuming paret was
peeling the eggplant and chopping veges.
Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 23, 1997.
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