Roasted eggplant enhances classic pasta alla vodka

A popular vegetarian pasta dish is getting an exciting twist with roasted eggplant. This new version of pasta alla vodka combines creamy sauce with fudgy roasted eggplant to enhance the traditional recipe. To prepare the dish, start with two garlic cloves and some extra virgin olive oil. Split two large eggplants in half and coat the cut sides with a garlic-oil mixture. After roasting the eggplants for about 15 minutes, add a can of lightly crushed roma tomatoes, sherry vinegar, sugar, and vodka to the baking tray. Bake for an additional 10 minutes. Next, mix in thickened cream and cook for about five more minutes until the sauce is bubbling and the eggplants are tender. Meanwhile, cook wholewheat spaghetti in boiling salted water for six to eight minutes. Drain the pasta. To serve, plate the pasta and top it with the roasted eggplants. Garnish with chopped parsley and grated parmesan for extra flavor. This updated dish offers a delightful twist on a classic favorite.