Vermicelli Wth Eggplant and Yellow Peppers

Categories: Light meals | Main course | Vegetables | Pasta & pas

Serves: 6 Servings

Ingredients:

1/4 c Olive oil
1/3 c White wine -- adjust as
Needed
2 Cloves garlic -- minced
2 c Chopped tomatoes
2 sm Japanese-style eggplants --
Peeled and cubed
2 Yellow bell peppers, roasted
Peeled -- seeded and
Chopped
2 tb Pitted Greek olives
2 tb Capers
2 tb Chopped fresh basil
6 c Cooked spaghetti or
Fettucine
3 tb Grated Parmesan cheese
Freshly ground pepper -- to
Taste

Instructions:
1. In a skillet, heat olive oil and 1/4 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 1/4 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@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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