The other night we hosted 6 guests – our largest group I’ve ever single-handedly entertained in my young chef’s life. I was so giddy, BFF Elysia and I talked for
six hours 20 minutes on what I should make. This dish is easy to do in bulk which made it our winner. And, like with most pasta entrees, you could assign guests to bring along a salad or side, so you don’t have to spend the whole day chained to your stove in agony make everything.
Caramelized Onion, Eggplant & Chicken Gemelli
1 and 1/2 pounds boneless, skinless chicken breasts, cooked and sliced
2 large eggplants, diced
1 onion, sliced
2 cloves garlic, minced
1 tablespoon dried basil
1 and 1/3 pounds Gemelli pasta
2 cups tomato sauce
1 teaspoon red pepper flakes
Salt & pepper
Preheat oven to 400 degrees. Toss diced eggplant with olive oil and spread an an even layer on a baking sheet. Roast in oven for about 25 minutes, or until eggplant is brown and tender.
Bring a large pot of water to boil and prepare Gemelli until al dente. In a large pan over medium-low heat, combine onions, garlic, and olive oil. Allow onions to caramelize slowly on a low temperature for about 30 minutes. Add eggplant, cooked chicken, basil, red pepper flakes, and tomato sauce to pan. Combine until ingredients are even throughout. Season with salt and pepper.
Drain pasta and top with sauce and parmesan.
Modified from Chez Panisse Vegetables.