Eggplant in Tomato-Wine Sauce

 2     c  Dry pasta shells; or more
   1/3 c  Water 
   1/4 c  Vinegar; your favorite
 1     lg Eggplant; peeled and cubed 
 1     sm Red onion; chopped
   1/2 c  Mushrooms; chopped, up to 1 c
 1        Green pepper; chopped
   1/2 c  Chives; chopped
 2     tb Garlic; finely chopped/minced
 1     md Tomato; chopped
10     oz Tomato sauce
 3     tb Oregano; up to 4 tb -OR-
 3     tb Italian spice mix; up to 4 tb
   1/8 ts Salt; up to 1/2 ts, or to taste
          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.

From: jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School)
Date: Tue, 21 Dec 93 08:38:04 EST