INGREDIENTS

2 c. PAOW! Chef Style
1 lb. dried pasta
4 c. of eggplant, medium diced
1 white onions, julienne
5 tbsp. oil
2 oz. white wine
4 garlic minced
1-16 oz. can diced tomatoes
½ c. basil, chopped
½ tsp. red pepper flakes
Parmesan cheese for garnish

PREPARATION

1. Preheat the oven to 400 degrees and line a sheet tray. In a bowl toss the eggplant with olive oil, salt & pepper and place eggplant on a sheet tray. Cook for about 25 minutes until roasted.
2. In a large non-stick sauté pan and 2 tbsp of oil on low to medium heat. Add the thinly sliced onions and a pinch of salt, and sauté until they become completely translucent, slightly brown, and just caramelized around 25 minutes. Make sure you stir frequently to avoid burning. Once the onions are caramelized remove from the pan.
3. Add 3 tbsp of oil in a medium size pot on medium heat. Add the garlic, red peppers, and sauté for 2 minutes until fragrant. Deglaze the pan with the white wine and add the can of diced tomatoes. Let simmer once the sauce is simmering reduce heat and simmer uncovered for 20 minutes.
4. While this is reducing set a large pot of water to a boil. Season with salt. Follow the directions on the box for cooking the pasta. Strain the pasta and return back to the pot.
5. Add the eggplant, onions, PAOW! chef style, tomato sauce and stir the pasta. Add the basil and stir. Garnish with the cheese