Vermicelli with Eggplant and Yellow Peppers

[Guest guest]

Vermicelli with Eggplant and Yellow Peppers

 

1/4 cup olive oil

1/3 cup white wine, adjust as needed

2 cloves garlic, minced

2 cups chopped tomatoes

2 small 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

 

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.

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.

 

 

 

 

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