| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Dry pasta shells (I used small shells) you can also use lasagna, or more |
| 1/3 | water |
| 1/4 Tasse | Vinger (favorite flavor, I used white) |
| 1 gross | Eggplant, peeled and cubed |
| 1 klein | red onion chopped |
| 1/2 Tasse | Mushrooms, chopped (up to 1) |
| 1 | green pepper chopped |
| 1/2 Tasse | chives chopped |
| 2 Esslöffel | Finely chopped/minced garlic |
| 1 mittel | Tomatoe, chopped |
| 10 x ca. 30 g | Tomato sauce |
| 4 Esslöffel | Oregano (adjust, start w/3 also try italian herbs) |
| 1/8 Teelöffel | Salt (taste) (up to 1/2) |
| | Ground pepper (fresh best) |
| 1/4 Tasse | red wine |
|
Eggplant In Tomato-Wine Sauce
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 consuming paret was peeling the eggplant and chopping veges.
|
|
Anmerkungen zum Rezept:
keine |
