2 lbs. shrimp, cleaned & deveined
1/4 c. white wine
1 tbsp. cornstarch
1/2 tsp. leaf basil, crumbled
1/4 tsp. leaf oregano, crumbled
1/2 lb. Italian sausage
1/2 lb. eggplant, cut into 1" cubes (2 c.)
1/3 c. water
2 tsp. olive oil
1 sweet green pepper, cored, seeded & cut into 1/4" strips
1/2 med. size onion, cut into 1/4" strips
1 clove garlic, finely chopped
1 (14 oz.) can Italian style plum tomatoes, coarsely chopped with liquid
1/4 c. oil cured black olives, pitted

Combine shrimp, wine, cornstarch, basil and oregano in medium size bowl. Cover and refrigerate for 1/2 hour. Remove casings from sausage. In large non-stick skillet over medium high heat, break sausage up into smaller pieces with wooden spoon. When almost cooked, remove with slotted spoon from bowl, reserving liquid and add shrimp to skillet. Cook, stirring for 4 minutes or until shrimp is pink. Remove shrimp with slotted spoon to colander to drain excess oil.

Add eggplant and 1/3 cup water to skillet. Cover and cook over medium high heat for 5 minutes or until vegetables are soft. Add tomatoes and liquid, olives, sausage and eggplant. Bring to boiling over medium heat, lower heat, simmer, stirring occasionally, about 5 minutes or until sauce is thickened. Serve stir fry on a bed of lettuce or orzo pasta if you wish. Yield: 8 servings.