Veggies in White Wine Sauce over Pasta

3 tablespoon olive oil
3 tablespoons butter
1 green squash cubed
1 yellow squash cubed
1 small eggplant cubed
1 can of petite diced tomatoes in garlic and olive oil
1 quart of chicken broth (i make from better than bullion) - heavier on the mixture.
4-5 cloves of garlic
1 bottle of Yellow Tail Pinot Grigiot
1 package of Vermicelli

In a frying pan, sauté garlic, squash and eggplant in olive oil.  Once soft - move to bowl.  Melt 3 tablespoons of butter, add 1-1/2 cups to 2 cups of white wine and reduce.  Mix in chicken broth, add vegetable mixture and let simmer for about 20 minutes.

Cook pasta according to directions.  Serve with fresh parmesan cheese.  Recommend garlic bread as an addition to soak up the broth.  :)