Eggplant in Tomato-Wine Sauce

• 2 cups pasta shells dry
• 13 cup water
• 1/4 cup vinegar
• 1 each eggplant large sized, peeled and cubed
• 1 each red onion small sized, chopped
• 1 cup mushrooms chopped
• 1 each green bell peppers chopped
• 1/2 cup chives chopped
• 2 tablespoon garlic finely chopped/minced
• 1 each tomatoes medium sized, chopped
• 10 ounces tomato sauce
• 4 tablespoon oregano adjust, start with 3 T, also try italian herbs
• 1/2 teaspoon salt to taste
• 1 x black pepper ground, to taste
• 1/4 cup red wine

1. Cook pasta shells.
2. While cooking pasta heat a large skillet with the water and vinegar.
3. While water is getting hot add the cubed eggplant, onion, chives, garlic, green peppers, and mushrooms.
4. Saute until soft (fairly high heat for about 15 to 20 minutes stirring a lot).
5. When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
6. Stir and heat gently (on low).

pasta shells dry, water, vinegar, red onion, mushrooms, green bell peppers, chives, garlic, tomatoes, tomato sauce, oregano adjust, salt, black pepper, red wine

Taken from recipeland.com/recipe/v/eggplant-tomato-wine-sauce-45460 (may not work)