CHINESE EGGPLANT IN VODKA SAUCE

CHINESE EGGPLANT IN VODKA SAUCE

INGREDIENTS:

Pound of bowtie pasta, 3 Chinese eggplants sliced in 1/4 inch pieces,  12 cloves chopped garlic, 1 chopped purple onion, olive oil & cooking spray, 1 cup vodka, 1 large can crushed tomatoes, 1 tbs brown sugar, 2 tbs each dried basil, oregano, crushed red pepper, 1 tsp each salt & pepper, 1 cup heavy cream, 1/2 cup grated parmesan cheese, 1 cup of fresh basil, 2 chopped scallions (optional)and sliced parmesan cheese

Sauté half of the garlic and the onion in 1/4 cup olive oil for 10 minutes. Add 1 tbs dried herbs and vodka and cook another 10 minutes. Now add the crushed tomatoes & sugar and simmer for an hour.

Meanwhile, preheat oven to 400. Spray a foil lined baking sheet and arrange the eggplant and the rest the garlic on the tray. Spray a little olive oil spray on the eggplant and sprinkle a little salt, pepper & the rest of the basil and oregano on top. Roast for 30 minutes - turning after 15. 

Once sauce has cooked about an hour, add the heavy cream & grated parmesan and simmer for 10 minutes while you cook the pasta. Add the eggplant to the sauce before serving and garnish with fresh basil, scallions and sliced cheese. I also garnished with Patty's Peppers (which are marinated sweet & hot Hungarian peppers)