Eggplant in Tomato-Wine Sauce
Source of Recipe
Internet
List of Ingredients
about 2 cups dry pasta shells
water to cover
2 tablespoons olive oil
1/4 cup water
1 large eggplant (aubergine), peeled and cubed
1 small onion, peeled and chopped
1 cup mushrooms, chopped
about 10 ounces tomato sauce
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1/8 teaspoon salt
Freshly ground black pepper to taste
1/4 cup red wine
In a large saucepan, bring water to boil. Once the water is boiling, add the pasta shells and boil for about 7 minutes. Drain.
While water is heating, make the eggplant dish. Add olive oil and water to a saucepan and heat over moderate heat. Then add the eggplant cubes, the onion, and the mushrooms. Saute until soft.
Add the tomato sauce, basil, oregano, salt, pepper, and wine. Simmer over low to moderate heat, stirring once in a while, about 15 minutes.
Serve the eggplant mixture over the pasta.
Recipe
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