| Vermicelli w/Eggplant & Yellow Peppers
1/4 cup of Olive oil
1/3 cup of White wine, adjust as needed
2 Cloves garlic, minced
2 cups of chopped tomatoes
2 small Japanese-style eggplants, peeled and cubed
2 Yellow bell peppers, roasted peeled, seeded and chopped
2 tablespoons of pitted Greek olives
2 tablespoons of capers
2 tablespoons of chopped fresh basil
6 cups of cooked spaghetti or fettuccine
3 tablespoons of grated Parmesan cheese
Freshly ground pepper, to taste |
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In a skillet, heat olive oil and 1/4 cup wine and sauté 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. Chop the peeled peppers coarsely and add to the sauté. Add olives, capers, and basil to sauté. Reheat spaghetti in heated water for 1 minute, then drain and toss with sauté. Season with Parmesan and pepper and serve immediately. Serving size 6 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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