Eggplant in Tomato-Wine Sauce

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

30 minutes Prep: 15 minutes Cook: 15 minutes

81 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2 or more	cups	pasta shells	dry
1/3	cup	water
1/4	cup	vinegar
1	each	eggplant	large sized, peeled and cubed
1	each	red onion	small sized, chopped
1/2 - 1	cup	mushrooms	chopped
1	each	green bell pepper	chopped
1/2	cup	chives	chopped
2	tablespoon	garlic	finely chopped/minced
1	each	tomato	medium sized, chopped
10	ounces	tomato sauce
4	tablespoon	oregano	adjust, start with 3 T, also try italian herbs
1/8 - 1/2	teaspoon	salt	to taste
1	x	black pepper	ground, to taste
1/4	cup	red wine

Directions

Cook pasta shells.

While cooking pasta heat a large skillet with the water and vinegar.

While water is getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms.

Saute till soft (fairly high heat for about 15-20 minutes stirring a lot).

When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.

Stir and heat gently (on low).

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Nutrition Facts

Serving Size 259g

Amount per Serving

Calories 81 7% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 17.0g	6%
Dietary Fiber 4.0g	16%
Sugars 9.0g
Protein 3.0g	5%

Vitamin A	17%		Vitamin C	73%
Calcium	9%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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