Sounds great Mark, give me an idea of your diet in terms of fats and carbs. I will also need to know how comfortable you are in a kitchen and how much time you have or are willing to spend cooking. I'll start with an easy one and we can progress from there. .. .
Vermicelli with Eggplant and Bell Peppers
Makes 6 servings
¼ cup olive oil
¼ to ½ cup white wine
2 cloves garlic, minced
2 cups chopped tomato
2 small Japanese-style egg¬plants, peeled and cubed
2 sweet yellow bell peppers
2 tablespoons pitted Greek olives
2 tablespoons capers
2 tablespoons chopped fresh ba¬sil
6 cups freshly cooked pasta
3 tablespoons grated Parmesan cheese
Freshly ground black pepper, to taste
In skillet, heat olive oil and ¼ cup wine; sauté garlic for 1 min¬ute at medium-high heat.
Add tomato and eggplants; con¬tinue to cook, stirring frequently, 10 minutes more. If mixture dries out too quickly, lower heat and add ¼ cup more wine.
Preheat broiler.
Cut bell peppers in half and seed them. Place cut side down on foil-lined baking sheet; broil until skins turn black, about 5 minutes. Place blackened peppers into paper bag and seal top. Let pep¬pers sweat in bag for 10 minutes, then remove and rinse under cold water, rubbing off blackened skin with your fingers.
Chop peeled peppers coarsely and add to sautéed mixture.
Add olives, capers and basil to sautéed mixture; toss with hot pasta. Season with Parmesan and black pepper.
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 sure you can live on it; but it tastes like sh@#$!!!
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