1 small eggplant
1 small zucchini
1 small onion
4 cloves garlic
1 handful broccoli flowerettes
herbs (I used marjoram, sage, chives,
basil, and parsley from the garden)
1 pound linguine
Boil water for linguine.
Dice onion and sauté in wines and vinegar. Chop garlic and add after 3 minutes. Throw in all herbs veggies except, and the tomatoes 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 consistency a bit like mushrooms.