Title: Spaghettin with Eggplant and Olives
Categories: European Entree Pasta
Yield: 4 Servings

3/4	lb	Spaghetti
1		Extra virgin olive oil
1		Med eggplant
1		Handful ripe pitted olives
1		Salt
1/2		Onion diced
1/3		Red, yellow, green peppers
2		Ladlefuls tomato sauce

Prepare the spaghetti noodles.

Heat some olive oil gently in a pan and fry the onion until it is transparent. Meanwhile, dice the eggplant and the peppers and add to the onion in the pan. Cook over med heat until the eggplant is just al dente; don't let it become to soft or it will start to break up. Add the olives and a small pinch of salt.

Cook the spaghettin in the usual manner and warm the tomato sauce gently.

Drain the spaghettin and serve straight on to four warmed plates. Pour a little tomato sauce over each serving and finish with the eggplant, peppers, and olives. Serve immediately.

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