Pasta and Eggplant (Aubergine) in Beer

1. 1

   In a large skillet heat the olive oil over medium heat.

2. 2

   Put in the eggplant, and season with salt and pepper.

3. 3

   Cook, stirring, for about 10 minutes, until it becomes soft.

4. 4

   Stir in the ham, and fry 2 minutes.

5. 5

   Add the lager and rosemary, and bring to a boil.

6. 6

   Reduce the liquid by half.

7. 7

   Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.

8. 8

   Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.

9. 9

   Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.