Eggplant, Caramelized Onion and Tomato Pasta

Directions

• Preheat oven to 400 degrees F.
• Cut eggplants into cubes, about 3/4 inch, toss with a little olive oil and place in a single layer on a sheet pan. Roast for 25 minutes or until just browned.
• Bring a pot of water to boil. Add pasta and cook according to package directions. Drain and set aside.
• Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until caramelized.
• Add garlic and cook for just a minute, and then add a splash or two of sherry vinegar to pan.
• Add in eggplant, tomato sauce, and a pinch of red pepper flakes. Cook the sauce until simmer. Pour in pasta, and toss gently.
• Stir in basil and half the parsley. Serve with a little sprinkle of the chopped parsley.
• Enjoy!