1/2 cup olive oil
1/2 cup minced onions 1/4 kilo eggplant, peeled and cut into 1-inch
cubes
2 red bell peppers, roasted, peeled, seeded and slided into 1/2 inch
squares
1 tablespoon minced garlic
3 anchovy fillets, choped fine
2 tablespoons capers
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon MSG
250 grams fettucini, twists or elbow pasta
How
to cook Summer Vegetables Pasta:
In a thick,
medium saucepan over medium low fire, heat 1/4 cup of the olive oil. Saute onions
until wilted.
Add eggplant and stir
for 2 minutes, then add zuchinni and stir for another 2 minutes. Reduce fire to
low and simmer, stirring frequently for 5 minutes, then add red bell peppers and
simmer for another 5 minutes. Remove from heat and set aside.
In a thick, medium saucepan over low fire, heat therest
of the olive oil and saute garlic until light brown. Saute abchovies for 2 minutes,
then ad capers and toss for half a minute.
Add
reserved vegetables and simmer for 1 minute. Season with salt, pepper and MSG,
and simmer for another minute. Adjust seasoning to taste then remove from heat.
Cook
pasta according to package instructions and drain. Immediately mix with vegetables
and serve. Serves 6 to 8 as a pasta or vegetable dish; serves 10-12 as a topping
for fish fillet. To reheat left overs, add 1 tablespoon oil over low fire.
