Vermicelli Wth Eggplant and Yellow Peppers
| Yield: | 6 Servings |
| Categories: | Light, Main Courses, Pasta, Vegetables |
| 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 |
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