Garden Gemelli

For the carbohydrate-lover who also wants to eat their veggies...simple, savory, and scrumptious.

20 cherry tomatoes fresh from the garden
1 small organic purple eggplant
1 small organic white eggplant
1/4 cup julienne-cut sundried tomatoes
1 clove organic garlic
2 round onion slices 1/6" thick
2 tsp. caper berries (drained)
1/4 cup vermouth
1/4 cup olive oil
1/4 cup water
dash parsley flakes
dash sea salt
dash oregano
2 tsp. chopped fresh basil (I used a mix of cinnamon, thai, and genovese basils)
1 cup gemelli
2 tsp. grated romano (for garnish)

Season a frying pan with salt, vermouth, olive oil, oregano, and 1/2 parsley over low heat.

Meanwhile, cut eggplant into bite size chunks, mince garlic, dice onion, and chop basil.

Put tomatoes, sundried tomatoes, eggplant, onions, and garlic into frying pan and stir occaisionally, keeping heat low-medium.

In a medium sauce pan, cook gemelli until al dente. Adding salt to the water can enhance the flavor while keeping the pasta from sticking. If you aren't a fan of gemelli, feel free to sub another type of pasta.

If the olive oil, vegetable, and vermouth mixture has thickened, add the water. Increase the heat slightly, being careful to stir the vegetables frequently.

Strain the pasta and add it to the frying pan, stirring continuosly. Add in capers and basil. Reduce heat and cook for 1-2 more minutes, while stirring.

Remove from heat, plate, garnish with romano and leftover parsley. Enjoy! :)