1 small eggplant
1 small zucchini
1 small onion
4 cloves garlic
handful of broccoli flowerettes
herbs (I used marjoram, sage, chives,
1 pound linguine
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.