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Eggplant and Pasta in Tomato Wine Sauce


2 cups dry pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 cup mushrooms, chopped - or more
1 green pepper, chopped
1/2 cup chives, chopped
2 tablespoons garlic, minced
1 medium tomato, chopped
10 ounces tomato sauce
3 tablespoons oregano
1/2 teaspoon salt, (or less)
ground pepper
1/4 cup 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. saut, till soft When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine. Stir and heat gently (on low).

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