Vermicelli Wth Eggplant And Yellow Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | California | Light meals, Main course, Pasta & pas, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/3 | c | White wine, adjust as |
| Needed | ||
| 2 | Cloves garlic, minced | |
| 2 | c | Chopped tomatoes |
| 2 | Japanese-style eggplants | |
| Peeled and cubed | ||
| 2 | Yellow bell peppers, roasted | |
| Peeled, seeded and | ||
| Chopped | ||
| 2 | T | Pitted Greek olives |
| 2 | T | Capers |
| 2 | T | Chopped fresh basil |
| 6 | c | Cooked spaghetti or |
| Fettucine | ||
| 3 | T | Grated Parmesan cheese |
| Freshly ground pepper, to | ||
| Taste |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 2.2mg
Sodium: 269.5mg
Potassium: 259.1mg
Carbohydrates: 8.1g
Fiber: 2.4g
Sugar: 2g
Protein: 2.5g