Pasta with Eggplant, Peppers and Tomato
22 3/4 pounds eggplant, cut into 1-inch cubes
11 1/2 pounds red pepper, julienned
11 1/2 pounds onion, julienned
11 1/2 pounds fresh tomatoes, peeled, chopped and juiced
1 1/2 ounces garlic, sliced
1/4 ounce Chinese dried red chiles, crushed
32 pounds dry pasta, any variety
1.6 pints extra virgin olive oil
26 ounces fresh basil, chiffonade
16 pounds parmesan cheese, grated
(Make whole batch in advance and then serve out using completed sauce in smaller batches.)
Heat oil. Add onion and cook until soft. Add garlic, red pepper and chiles and continue cooking until softened. Add eggplant, season well and stir. Lower heat so eggplant doesn’t stick and stir from time to time until it begins to soften. (Pan can also be covered and placed in 400F oven, stirring occasionally.)
Once eggplant has softened and developed color, add chopped tomato and its juices. Raise heat and bring everything to a simmer. Cook until acid from tomato is cooked out and flavors meld. Stir in basil and remove from heat.
Heat saute pan with oil and reheat a few ladlefuls of eggplant sauce. If sauce is too thick or begins to stick, add a little pasta cooking liquid. Reheat al dente pasta, drain and add to pan. Stir to coat pasta. Off the heat, drizzle with olive oil, toss with parmesan cheese and serve.
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