Vermicelli wth eggplant and yellow peppers

6 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
⅓ cup White wine -- adjust as
Needed
2 Cloves garlic -- minced
2 cups Chopped tomatoes
2 smalls Japanese-style eggplants --
Peeled and cubed
2 Yellow bell peppers, roasted
Peeled -- seeded and
Chopped
2 tablespoons Pitted Greek olives
2 tablespoons Capers
2 tablespoons Chopped fresh basil
6 cups Cooked spaghetti or
Fettucine
3 tablespoons Grated Parmesan cheese
Freshly ground pepper -- to
Taste

Directions

1. In a skillet, heat olive oil and ¼ cup wine and saute garlic for 1 minute at medium-high heat. Add tomato and eggplants and continue to cook, stirring frequently, for 10 minutes more. If the mixture dries out too fast, lower the heat, and add ¼ cup more wine.

2. Chop the peeled peppers coarsely and add to the saute. Add olives, capers, and basil to saute. Reheat spaghetti in heated water for 1 minute, then drain and toss with saute. Season with Parmesan and pepper and serve immediately.

Recipe By : The California Culinary Academy From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File

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