Garden Pasta

1 small eggplant
1 small zucchini
1 small onion
4 cloves garlic
2 tomatoes
handful of broccoli flowerettes
marsala wine
red wine
balsamic vinegar
herbs (I used marjoram, sage, chives, basil, and parsley from the garden)
1 pound linguine

Boil water for linguine.
Dice onion and sautee' in 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 wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.