Tuesday, March 20, 2007

Pasta and Eggplant in Beer

  • 1/2 cup olive oil
  • 1 medium eggplant, about 1 pound, peeled and diced
  • Salt and pepper
  • 6 ounces smoked ham, cubed
  • 1 cup lager
  • 1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
  • 1 cup fresh or frozen peas
  • 1 pound large tubular pasta such as penne cooked according to the directions on the package
  • Freshly grated Parmesan cheese

In a large skillet heat the olive oil over medium heat. Put in the egg plant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft. Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

Yield: 4-6 servings

Thanks to Robert

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