• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Eggplant in Tomato-Wine Sauce

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 2 + cups dry pasta shells (I
  • Used small shells)
  • 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 To 1 cup mushrooms,
  • Chopped
  • 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 Oregono (adjust, start w/3
  • Also try italian herbs)
  • 1/8 To 1/2 tsp salt (taste)
  • 1 Ground pepper (fresh best)
  • 1/4 c Red wine


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.

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