Aubergine In Tomato Wine Sauce Recipe

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Servings: 1

Ingredients

Cost per recipe $10.38 view details
  • 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 Aubergine, 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

Directions

  1. 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 consuimg paret was peeling the aubergine 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%
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