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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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 6|
|Calories from Fat: 66 (7%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 1.4mg||0 %|
|Sodium 364.3mg||13 %|
|Potassium 1239.7mg||33 %|
|Total Carbohydrate 187.9g||55 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 172.8g|
|Protein 33.3g||48 %|
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Calories per serving: 952
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