| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
California |
Light meals, Main course, Vegetables, Pasta & pas |
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 |
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 |
INSTRUCTIONS
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
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