2 cups 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 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp 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. Saute 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).