Eggplants lasagna kp

2 Servings

Ingredients

Quantity Ingredient
2 cups Dry pasta shells (I used small shells) you can also use lasagna, or more
⅓ Water
¼ cup Vinger (favorite flavor, I used white)
1 large Eggplant, peeled and cubed
1 small Red onion, chopped
½ cup Mushrooms, chopped (up to 1)
1 Green pepper, chopped
½ cup Chopped chives
2 tablespoons Finely chopped/minced garlic
1 medium Tomatoe, chopped
10 ounces Tomatoe sauce
4 tablespoons Oregano (adjust, start w/3 also try italian herbs)
⅛ teaspoon Salt (taste) (up to 1/2)
Ground pepper (fresh best)
¼ cup Red wine

Directions

Source: «jf_adams@... (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@...> on Jan 23, 1997.

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