Recipe compliments of Tuscanos Cafe and my mother! So yummy.
8 T Olive oil
1 1/2 cups thinly diced eggplant (Japanese eggplant is best! Use pieces w/o many seeds)
1 1/2 c cut & trimmed asparagus pieces
Garlic
1/4 c Vermouth
6 to 8 Kalamata Olives
1/2 c diced onions
1/2 c Tomato (cut into wedges)
1 can crushed tomatoes
Salt & Pepper
1 t basil
pinch of Red pepper flakes
Penne Pasta of your choice
parmesan cheese
Heat half of the Olive Oil in a medium size saute pan. When oil is very hot, add eggplant. Let the eggplant brown before stirring (if pan dries up, add a small amount of water as needed). When the eggplant becomes translucent, add salt & pepper and then transfer to a plate to cool.
In a separate pan, add the rest of the Olive oil. When pan is hot, add the asparagus. When the asparagus begins to brown, add the onions. When the onions become slightly transparent, add garlic. Allow garlic to brown slightly. De-glaze the pan with Vermouth, add crushed tomatoes, salt, pepper, basil, red pepper flakes, kalamata olives, and about 1/2 c hot water. Continue cooking on high heat until the sauce has thickened. Add tomato wedges and toss in hot salted penne pasta, top with parmesan.
