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Ingredientes
- 2 c. Dry pasta shells (I used small shells) you can also use lasagna, or possibly more
- 1/3 x Water
- 1/4 c. Vinger (favorite flavor, I used white)
- 1 lrg Aubergine, peeled and cubed
- 1 sm Red onion, minced
- 1/2 c. Mushrooms, minced (up to 1)
- 1 x Green pepper, minced
- 1/2 c. Minced chives
- 2 Tbsp. Finely minced/chopped garlic
- 1 med Tomatoe, minced
- 10 ounce Tomatoe sauce
- 4 Tbsp. Oregano (adjust, start w/3 also try italian herbs)
- 1/8 tsp Salt (taste) (up to 1/2) Grnd pepper (fresh best)
- 1/4 c. Red wine
Direcciones
- AUBERGINE IN TOMATO-WINE SAUCE
- Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting warm add in the cubed aubergine, onion, chives, garlic, green peppers, and mushrooms. Saute/fry until soft (I sauted at fairly high heat for about 15-20 min stirring a lot. I like aubergine to be prettty). When done add in 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 consuming paret was peeling the aubergine and chopping veges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 957g | |
| Recipe makes 2 servings | |
| Calories 1167 | |
| Calories from Fat 82 | 7% |
| Total Fat 9.47g | 12% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 894mg | 37% |
| Potassium 1946mg | 56% |
| Total Carbs 227.09g | 61% |
| Dietary Fiber 23.5g | 78% |
| Sugars 31.61g | 21% |
| Protein 38.84g | 62% |
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