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Ingredientes
- 2 x + c. dry pasta shells (I Used small shells)
- 1/3 x Water
- 1/4 c. Vinger (favorite flavor, I Used white)
- 1 lrg Eggplant, peeled and cubed
- 1 sm Red onion, minced
- 1/2 x To 1 c. mushrooms, Minced
- 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. Oregono (adjust, start w/3 Also try italian herbs)
- 1/8 x To 1/2 tsp salt (taste)
- 1 x Grnd pepper (fresh best)
- 1/4 c. Red wine
Direcciones
- Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar. When getting warm add in the cubed eggplant, 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 eggplant 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 consuimg paret was peeling the eggplant and chopping veges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1395g | |
| Calories 535 | |
| Calories from Fat 93 | 17% |
| Total Fat 10.44g | 13% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1465mg | 61% |
| Potassium 2529mg | 72% |
| Total Carbs 92.01g | 25% |
| Dietary Fiber 26.4g | 88% |
| Sugars 49.54g | 33% |
| Protein 13.61g | 22% |
