Title: Garden Pasta
Categories: Digest, August, Fatfree
Yield: 1 Servings

1 sm Eggplant
1 sm Zucchini
1 sm Onion
4 Cloves garlic
2 Tomatoes
x Handful of broccoli
Flowerettes
x Marsala wine
x Red wine
x Balsamic vinegar
x Herbs (I used marjoram,
Sage, chives, basil, and
Parsley from the garden)
1 lb Linguine

Boil water for linguine. Dice onion and sautee' 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 consistancy a bit like mushrooms.

Enjoy! Dave Garland

From: dgarland@cdplus.com. Fatfree Digest [Volume 9 Issue 45] Aug. 5, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip