Aubergines Lasagna Kp Recipe

Name: Aubergines Lasagna Kp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Dry pasta shells (I used small shells) you can also use lasagna, or possibly more; 1/3 x Water; 1/4 c. Vinger (favorite flavor, I used white); 1 lrg Aubergine, peeled and cubed; 1 sm Red onion, minced; 1/2 c. Mushrooms, minced (up to 1); 1 x Green pepper, minced; 1/2 c. Minced chives; 2 Tbsp. Finely minced/chopped garlic; 1 med Tomatoe, minced; 10 ounce Tomatoe sauce; 4 Tbsp. Oregano (adjust, start w/3 also try italian herbs); 1/8 tsp Salt (taste) (up to 1/2) Grnd pepper (fresh best); 1/4 c. Red wine

Servings: persons

2 c. Dry pasta shells (I used small shells) you can also use lasagna, or possibly more
1/3 x Water
1/4 c. Vinger (favorite flavor, I used white)
1 lrg Aubergine, peeled and cubed
1 sm Red onion, minced
1/2 c. Mushrooms, minced (up to 1)
1 x Green pepper, minced
1/2 c. Minced chives
2 Tbsp. Finely minced/chopped garlic
1 med Tomatoe, minced
10 ounce Tomatoe sauce
4 Tbsp. Oregano (adjust, start w/3 also try italian herbs)
1/8 tsp Salt (taste) (up to 1/2) Grnd pepper (fresh best)
1/4 c. Red wine

1
AUBERGINE IN TOMATO-WINE SAUCE
2
Cook pasta shells.
3
While cooking pasta heat a large skillet with the water and vinegar.
4
When getting warm add in the cubed aubergine, onion, chives, garlic, green peppers, and mushrooms.
5
Saute/fry until soft (I sauted at fairly high heat for about 15-20 min stirring a lot.
6
I like aubergine to be prettty).
7
When done add in to the pasta along with the tomato sauce, oregano, salt, pepper and red wine.
8
stir and heat gently (on low).
9
This was actually fairly easy to make, the only time consuming paret was peeling the aubergine and chopping veges.

538

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. Dry pasta shells (I used small shells) you can also use lasagna, or possibly more, 1/3 x Water, 1/4 c. Vinger (favorite flavor, I used white), 1 lrg Aubergine, peeled and cubed, and more.

Yes, Aubergines Lasagna Kp Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!