Category: Vegetables

1/4 cup Olive oil

1/3 cup White wine -- adjust as

Needed

2 Cloves garlic -- minced

2 cup Chopped tomatoes

2 small Japanese-style eggplants --

Peeled and cubed

2 Yellow bell peppers, roasted

Peeled -- seeded and

Chopped

2 tbsp Pitted Greek olives

2 tbsp Capers

2 tbsp Chopped fresh basil

6 cup Cooked spaghetti or

Fettucine

3 tbsp Grated Parmesan cheese

Freshly ground pepper -- to

Taste

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