Eggplant / Veal Sauce for Pasta*

  • One Large eggplant
  • Veal
  • Olive Oil
  • one clove garlic
  • 2-3 tbsp garlic
  • 1/2 Vidalia onion
  • 1 cup high grade tomato/basil jarred sauce
  • 1/4 cup heavy cream
  • Hand full of chopped pecans or pine nuts
  • Few capers
  • Salt and pepper to taste
  • Pasta
  • 1/4 cup torn basil leaves
  • Shaved parmesan cheese
Cut eggplant into ¾ inch slabs and cut again to make ¾ inch sticks. Soak in heavily salted water for 30-60 min. Slice thin veal into ¾ inch strips. Coat eggplant and veal in eggwash , then flour (S&P), and sauté in olive oil, reserve drippings. In a deep frying pan, add one clove garlic to 2 – 3 TBSP olive oil and sauté over low heat until golden, then discard garlic. Chop ½ medium Vidalia onion into 1/8 inch pieces and add to hot oil. Add drippings and oil from sauté pan. Add 1 cup high grade tomato/basil jarred sauce. Add ¼ cup heavy cream. Add salt and pepper to taste. Add generous handful of chopped pecans or pine nuts. Add few capers. Add freshly cooked pasta into frying pan and mix to coat well, may need some of the pasta water. Throw in some torn basil leaves. Place in large serving bowl and Garnish w/ grated (shaved) Parmesan cheese. Add more cheese to each plate.

*Recipe courtesy of Paul Eleazer