2 + cups dry pasta shells (I

Used small shells) 1/3 Water

1/4 c Vinger (favorite flavor, I

Used white) 1 lg Eggplant, peeled and cubed

1 sm Red onion, chopped

1/2 To 1 cup mushrooms,

Chopped 1 Green pepper, chopped

1/2 c Chopped chives

2 T Finely chopped/minced

Garlic 1 md Tomatoe, chopped

10 oz Tomatoe sauce

4 T Oregono (adjust, start w/3

Also try italian herbs) 1/8 To 1/2 tsp salt (taste)

1 ea Ground pepper (fresh best)

1/4 c 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 (I sauted at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be prettty). When done add 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. Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School) Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á