Makes 6 servings.
- ¼ cup Ontario greenhouse yellow, orange or red bell peppers, finely chopped
- ¼ cup Ontario greenhouse tomatoes, peeled, seeded and diced
- ¼ cup eggplant, peeled and diced
- 4 cloves of garlic, minced
- ¼ cup dry white wine
- ¼ cup shallots, peeled and diced
- 1 lb dry spaghetti noodles
- 4 sprigs of fresh thyme, picked and diced
- 4 sprigs of fresh rosemary, picked and diced
- 7 basil leaves, sliced
- 1 tbsp chili flakes
Steps:
- Boil spaghetti noodles in a large pot of salted water. Cook al dente for 10 minutes.
- Sauté shallots in a large skillet, then add bell peppers and eggplant. Cook for 3 to 5 minutes. Deglaze the pan with white wine, add the garlic and reduce. Drain the pot of water and add the cooked spaghetti noodles to the skillet.
- Sauté spaghetti noodles, then add chopped fresh herbs, tomatoes and chili flakes. Divide evenly into six bowls and serve immediately.
