Mediterranean Stir-Fry with Angel Hair Pasta

-----FOR SAUCE----- 1 1/2 c Canned crushed tomatoes

1/2 c Chopped, fresh basil

2 cl Garlic -- crushed

1/8 ts Cayenne

-----FOR STIR-FRY----- Vegetable oil spray 1 sm Onion -- sliced

1 md Eggplant -- cubed

1 sm Zucchini -- sliced

1 sm Red pepper -- sliced

4 Artichoke hearts -- quartered

-----TO FINISH DISH----- sm Loaf Italian bread 1/2 lb Angel hair pasta

3 ts Sesame oil

Salt and pepper

Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to boil. Reserve 1 tablesppon of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. PLace bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top.Sprinkle with reserved basil. Serve with warm bread. Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford