Ingredients
- 1 small eggplant
- 1 small zucchini
- 1 small onion
- 4 cloves garlic
- 2 tomatoes
- handful of broccoli flowerettes
- marsala vegan wine
- vegan red wine
- balsamic vinegar
- herbs (I used marjoram, sage, chives, - 1 pound linguine
Directions
Boil water for linguine.
Dice onion and sautee' in vegan 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 vegan wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.