Sun-Dried Tomato Pasta With Chiles

• 34 lb thin spaghetti, cooked al dente
• 1 cup cream
• 4 shallots, sliced finely
• 1 medium eggplant, cut into tiny cubes
• 1 teaspoon italian seasoning
• 12 cup sun-dried tomato packed in oil, sliced
• 12 cup diced green chilis
• 2 garlic cloves, minced
• salt and pepper
• 2 tablespoons olive oil
• parmesan cheese

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.

thin spaghetti, cream, shallots, eggplant, italian seasoning, tomato, green chilis, garlic, salt, olive oil, parmesan cheese

Taken from www.food.com/recipe/sun-dried-tomato-pasta-with-chiles-95198 (may not work)