Recipe - Mediterranean Stir-Fry With Angel Hair Pasta

FOR SAUCE
1 One half cup Canned crushed tomatoes
One half cup Chopped, fresh basil
2 cl Garlic; crushed
1/8 teaspoon Cayenne

FOR STIRFRY
Vegetable oil spray
1 small Onion; cut or sliced up
1 md Eggplant; cubed
1 small Zucchini; cut or sliced up
1 small Red pepper; cut or sliced up
4 Artichoke hearts; quartered

TO FINISH DISH
small Loaf Italian bread
One half pound Angel hair pasta
3 teaspoon Sesame oil
Salt and pepper

Prehaet oven to 350 degrees F. Place 3 to 4 quarts of
water on to boil. Reserve 1 tablesppon of basil for
garnish. In food processor or by hand, whisk together
crushed tomatoes, garlic, cayenne and remaining basil.
Set aside.
Heat wok or skillet over mediumhigh heat and spray
with vegetable oil. When wok is smoking, add onion and
eggplant. Toss 2 minutes Add zucchini, bell pepper
and artichoke hearts. Stirfry 34 minutes. Add salt
and pepper to taste. Toss and remove to a bowl. Pour
reserved sauce over vegetables. PLace bread in oven
to warm. Add pasta to boiling water and cook 1 minute
if fresh, 5 minutes if dried or follow package
directions. Drain. Add sesame oil to wok. When wok
is smoking, add drained pasta. Toss well for 2
minutes the pasta should be crisp. Divide pasta in
2 portions and place on individual plates. Spoon
vegetables over top.Sprinkle with reserved basil.
Serve with warm bread.

Nutritional info per serving: 734 cal; 26g pro, 140g
carb, 10g fat (12%), 548mg sod
Exchanges: 6.3 veg, 5.7 bread, 1.2 fat

Source: Dinner in Minutes, Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MMRecipes Digest V3 #216

Date: 10 Aug 96 00:07:34 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM