Angello's Italian Garden

• 3 ounces diced fresh eggplants
• 6 ounces sliced fresh bell peppers, see note
• 10 snow peas
• 2 ounces sliced onions
• 12 cup black olives
• 1 pinch salt and fresh pepper
• 4 ounces olive oil
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh basil, chopped
• 12 tablespoon fresh cilantro, chopped
• 18-14 fluid ounce white wine (a splash)
• 16 ounces cooked pasta, preferably penne
• 14 cup grated parmesan cheese
• fresh parsley, chopped

1. Note: use any color bell pepper or any combo of them.
2. In a medium-sized frying pan, saute eggplant, peppers, snow peas, onions, olives and salt and pepper in the oil for about four minutes.
3. Add garlic, basil, cilantro and wine and saute another minute.
4. Toss with cooked pasta, adding Parmesan cheese.
5. Sprinkle parsley over top for presentation.

eggplants, fresh bell peppers, snow peas, onions, black olives, salt, olive oil, garlic, fresh basil, fresh cilantro, white wine, pasta, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/angellos-italian-garden-143027 (may not work)