Pasta with Eggplant, Roasted Peppers and Feta
4 tablespoons olive oil
1. Put on a pot of salted water for the pasta. Meanwhile, heat half the oil in a small sauce pot. Stir in the onion, garlic, and red pepper. Cook slowly until the onions are wilted and soft, about 8 minutes. Add the wine and simmer until half the original volume. Remove from heat and reserve.
1/2 white onion, chopped
1 tablespoon garlic clove, sliced thin
2 roasted red bell peppers, skins and seeds removed, flesh chopped
2 cups dry red wine
1 pound farfalle pasta
1 eggplant, medium-sized, peeled, cut into 1/2-inch dice
1/4 cup feta cheese, crumbled
1/2 cup loosely packed basil leaves, chopped coarse
2. Add the pasta to the boiling water. While it cooks, heat the remaining oil in a sauté pan over high heat. Add the eggplant stirring rapidly to coat evenly with oil. Sauté for about 8 minutes until the eggplant is browned. Remove the pan from the heat. Add the pepper sauce and the feta and mix well.
3. Drain the pasta. Return the drained pasta to the pot and add the pepper sauce. Add the chopped basil, and mix well. Serve immediately.
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