Garden Pasta

1 sm      Eggplant
1 sm      Zucchini
1 sm      Onion
4 cl      Garlic
2         Tomatoes
1 handful Broccoli flowerettes
         Marsala wine
         Red wine
         Balsamic vinegar
         Herbs (I used marjoram, sage, chives, basil, and parsley
         - from the garden)
1 lb      Linguine

Boil water for linguine.

Dice onion and saute in wines and vinegar. Chop garlic and add after
3 minutes. Throw in all herbs veges except the tomatoes, and cook
down, adding water if necessary (cook pasta in the meantime). When
cooked to taste, add tomatoes.

Serve over pasta.

Cooking the eggplant in the wine and vinegar gives it a subtle
sweetness, and a consistency a bit like mushrooms.

From: [email protected]
Date: Thu, 04 Aug 94 10:25:08 EDT

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