Eggplant & Pasta in Tomato-Wine Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta shells
|
*
|
| ⅓ | cup |
water
|
|
| ¼ | cup |
vinegar
|
|
| 1 | large |
eggplant
peeled and cubed |
*
|
| 1 | small |
red onion
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| ½ | cup |
chives
chopped |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | medium |
tomatoes
chopped |
|
| 10 | ounces |
tomato sauce
|
|
| 3 | tablespoons |
oregano
|
*
|
| ½ | teaspoon |
salt
(or less) |
|
| 1 | x |
black pepper
ground |
*
|
| ¼ | cup |
red wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta shells
|
*
|
| 79 | ml |
water
|
|
| 59 | ml |
vinegar
|
|
| 1 | large |
eggplant
peeled and cubed |
*
|
| 1 | small |
red onion
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 118 | ml |
chives
chopped |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 1 | medium |
tomatoes
chopped |
|
| 289 | ml/g |
tomato sauce
|
|
| 45 | ml |
oregano
|
*
|
| 2.5 | ml |
salt
(or less) |
|
| 1 | x |
black pepper
ground |
*
|
| 59 | ml |
red wine
|
*
|
Directions
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.
Sauté until soft When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
Stir and heat gently (on low).
