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Eggplant in Tomato-Wine Sauce

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Submitted by elvira

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

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
CUPS ML PASTA SHELLS
dry *
79
CUP ML WATER
¼ 59
CUP ML VINEGAR
1 1
EACH EACH EGGPLANT
large sized, peeled and cubed *
1 1
EACH EACH RED ONION
small sized, chopped
1 237
CUP ML MUSHROOMS
chopped *
1 1
EACH EACH GREEN BELL PEPPERS
chopped
½ 118
CUP ML CHIVES
chopped *
2 3E+1
TABLESPOON ML GARLIC
finely chopped/minced
1 1
EACH EACH TOMATOES
medium sized, chopped
10 289
OUNCES ML/G TOMATO SAUCE
4 6E+1
TABLESPOON ML OREGANO
adjust, start with 3 T, also try italian herbs
½ 2.5
TEASPOON ML SALT
to taste
1 1
X X BLACK PEPPER
ground, to taste *
¼ 59
CUP ML 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.

Sauté until soft (fairly high heat for about 15 to 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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 81 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 314mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 5g
Vitamin A 17% Vitamin C 73%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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