Capellini Al Fresco

Ingredients:

3 ounces of capellini (boiled 6 minutes: hold in cold water if you need to) I suggest breaking it in half.
1 small eggplant peeled and sliced (1.5 - 2 cups)
1.5 to 2 cans Hunts FireRoasted Diced Tomatoes -DRAINED WELL. I use a strainer. (a superior product worth shopping for)
4 cups fresh spinach
1/2 cup chopped black olives
8 ounces of chopped mushrooms (sauted)
1/2 cup grated Asigo cheese (1/4 cup after grating)
1/2 avocado, mashed (cook it, if its not ripe enough to mash)
1/4 cup red wine (A good excuse to open a bottle...)
salt, MSG, garlic, pepper
[most people would add an onion, but my DW does not like onion, so I sneak some onion flakes in.]

1. Bake the eggplant at 350 until soft. Lightly coat with oil before baking.
2. Saute the mushrooms.
3. When done add the tomatoes, olives, tomatoes, eggplant and red wine. Heat through.
4. Add the capellini and spinach. Cook until the spinach is wilted
5. Add the seasoning
6. Sprinkle on the Asigo cheese.



Serve before the capellini gets mushy.