“This makes a wonderful pasta dish, with a nice, soft spiciness to it. The sun-dried tomtatoes and shallots add a nice touch, as does the eggplant (although I sometimes leave the eggplant out). You can also use whole, fresh red or green chiles with this recipe, but I usually use canned diced green chiles, to avoid chopping the whole chiles. I love to serve this with cheesy garlic bread and a nice, crisp salad. Another recipe from one of Linda McCartney's vegetarian cookbooks. Please note that the cooking time does not include cooking the pasta.”

Ingredients Nutrition


  1. Place shallots and garlic in olive oil and cook covered for 5 mins, or until soft.
  2. Stir in eggplant and cook for 3 minutes.
  3. Add Italian seasoning, sun-dried tomatoes, and green chiles, and stir well.
  4. Turn the heat down to low, cover, and cook for 10 mins, stirring on occassion.
  5. Add cream, stir well, and allow to heat thru for 5 minutes.
  6. Puree mixture in blender, then add salt and pepper to taste.
  7. Toss with cooked pasta, sprinkle with Parmesan cheese, and serve.

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