Recipe for Vermicelli Wth Eggplant and Yellow Peppers 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/4 cup Olive oil
1/3 cup White wine -- adjust as
Needed
2 x Cloves garlic -- minced
2 cup Chopped tomatoes
2 sm Japanese-style eggplants --
Peeled and cubed
2 x Yellow bell peppers, roasted
Peeled -- seeded and
Chopped
2 tbl Pitted Greek olives
2 tbl Capers
2 tbl Chopped fresh basil
6 cup Cooked spaghetti or
Fettucine
3 tbl Grated Parmesan cheese
Freshly ground pepper -- to
Instructions:
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.

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