Eggplant and Shells in Tomato-Wine Sauce - serves 4

2 cup dry pasta shells
1/3 cup water
1/4 cup vinegar
1 lg eggplant, peeled and cubed
1 sm red onion, chopped
1/2 cup mushrooms chopped
1 green pepper chopped
1/2 cup chives chopped
2 tbsp garlic minced
1 md tomato chopped
10 oz tomato sauce
3 tbsp oregano
1/2 tsp salt
Ground pepper
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 When done add to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
Stir and heat gently.