Eggplant in Tomato-Wine Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- garlic
- chopped
- 1 green pepper, chopped
- 1/4 c red wine
- 1 md tomatoe, chopped
- 1/3 water
- 10 oz tomatoe sauce
- 1/4 c vinger (favorite flavor, i
- 1 sm red onion, chopped
- 1/2 c chives chopped
- 1 lg eggplant, peeled and cubed
- 1 ground pepper (fresh best)
- also try italian herbs)
- used white)
- used small shells)
- 2 tb finely chopped/minced
- 1/2 to 1 cup mushrooms,
- 1/8 to 1/2 tsp salt (taste)
- 2 + cups dry pasta shells (i
- 4 tb oregono (adjust, start w/3
- Carbohydrate 29.9504034278 g
- Cholesterol 0 mg
- Fat 1.2831914158 g
- Fiber 8.26442851316055 g
- Protein 7.7746570492 g
- Saturated Fat 0.25302380775 g
- Serving Size 1 1 Serving (601g)
- Sodium 1497.49881044 mg
- Sugar 21.6859749146394 g
- Trans Fat 0.37933237705 g
- Calories 227 calories
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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
