| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Eggplant |
| 1 |
sm |
Zucchini |
| 1 |
sm |
Onion |
| 4 |
|
Cloves garlic |
| 2 |
|
Tomatoes |
|
x |
Handful of broccoli |
|
|
Flowerettes |
|
x |
Marsala wine |
|
x |
Red wine |
|
x |
Balsamic vinegar |
|
x |
Herbs (I used marjoram, |
|
|
Sage, chives, basil, and |
|
|
Parsley from the garden) |
| 1 |
lb |
Linguine |
INSTRUCTIONS
Boil water for linguine. Dice onion and sautee' in wines and vinegar. Chop
garlic and add after 3 minutes. Throw in all herbs veges except the
tomatoes, and cook down, adding water if necessary (cook pasta in the
meantime). When cooked to taste, add tomatoes.
Serve over pasta.
Cooking the eggplant in the wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.
Enjoy! Dave Garland
From: dgarland@cdplus.com. Fatfree Digest [Volume 9 Issue 45] Aug. 5, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Jesus believes in you”