Eggplant in Tomato-wine Sauce

What you need:

2+ cups dry pasta shells (I used small shells)
1/3 water
1/4 cup vinegar (favorite flavor, I used white)
1 large eggplant, peeled and cubed
1 small red onion, chopped
1/2 - 1 cup mushrooms, chopped
1 green pepper, chopped
1/2 cup chopped chives
2 tablespoon finely chopped/minced garlic
1 med tomato, chopped
10 oz tomato sauce
4 tablespoon oregano (adjust, start w/3 also try Italian herbs)
1/8-1/2 teaspoon salt (to taste)
ground pepper (fresh best)
1/4 cup red wine

What you do:

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 (I sauted at fairly high heat for about 15-20 minutes stirring a lot. I like eggplant to be pretty). When done add to the pasta along with the tomato sauce, oregano, salt, pepper and vegan red wine. stir and heat gently (on low).
This was actually fairly easy to make. The only time consuming part was peeling the eggplant and chopping the veggies.

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