Recipe - Vermicelli With Walnuts And Garlic

One fourth cup Olive oil
1/3 cup White wine adjust as
Needed
2 Cloves garlic minced
2 cup Chopped tomatoes
2 small Japanesestyle eggplants
Peeled and cubed
2 Yellow bell peppers, roasted
Peeled seeded and
Chopped
2 tablespoon Pitted Greek olives
2 tablespoon Capers
2 tablespoon Chopped fresh basil
6 cup Cooked spaghetti or
Fettucine
3 tablespoon Grated Parmesan cheese
Freshly ground pepper to
Taste

1. In a skillet, heat olive oil and One fourth cup wine and saute garlic for 1
minute at mediumhigh 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 One fourth 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