Date:    Tue, 21 Dec 93 08:38:04 EST
 From: (Jonathan Adams - UNH Graduate School)
 MAIN DISH:  Eggplant in Tomato-Wine sauce (from one of the archives, adjusted)
 2+ cups dry pasta shells (I used small shells)
 1/3 water 
 1/4 cup vinger (favorite flavor, I used white)
 1 large eggplant, peeled and cubed 
 1 small red onion, chopped
 1/2 - 1 cup mushrooms, chopped
 1 green pepper, chopped
 1/2 cup chopped chives
 2 TBLS finely chopped/minced garlic
 1 med tomatoe, chopped
 10 oz tomatoe sauce
 4 TBLSP oregono (adjust, start w/3 also try italian herbs)
 1/8-1/2 tsp salt (taste)
 ground pepper (fresh best)
 1/4 cup 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.