Cooking the eggplant in the wine and vinegar gives it a subtle sweetness and a consistency a bit like mushrooms.
| 1 | Eggplant | Small |
| 1 | Zucchini | Small |
| 1 | Onion | Small |
| 4 | Cloves | Garlic |
| 2 | Tomatoes | |
| Handfull of cleaned broccoli flowerettes | ||
| Marsala wine | ||
| Red wine | ||
| | ||
| Majoram, sage, chives, | ||
| Basil & parsely | ||
| 1 | Lb. | Linguine |
Boil water for linguine. Dice onion and saute in wines and vinegar. Chop garlic and add after 3 minutes. Throw in all herbs and vegetables (except tomatoes) and cook down, adding water if necessary (cook pasta in the meantime). When cooked to taste, add tomatoes. Serve over pasta