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