Garden Pasta

1 sm      Eggplant
1 sm      Zucchini
1 sm      Onion
4 cl      Garlic
2         Tomatoes
1 handful Broccoli flowerettes
          Marsala wine
          Red wine
          Balsamic vinegar
          Herbs (I used marjoram, sage, chives, basil, and parsley
          - from the garden)
1 lb      Linguine

Boil water for linguine.

Dice onion and sauté in wines and vinegar. Chop garlic and add after
3 minutes. Throw in all herbs veges except the tomatoes, and cook
down, adding water if necessary (cook pasta in the meantime). When
cooked to taste, add tomatoes.

Serve over pasta.

Cooking the eggplant in the wine and vinegar gives it a subtle
sweetness, and a consistency a bit like mushrooms.

From: dgarland@cdplus.com
Date: Thu, 04 Aug 94 10:25:08 EDT