with Eggplant, Roasted Peppers and Feta
We like to use red peppers for pasta sauce when tomatoes are out of season. The roasted peppers add plenty of extra flavor to the pasta sauce, although
you can use fresh if short on time. This dish is so versatile it can be served warm or cold.
2 cup dry red wine,
1 eggplant, medium-sized, peeled, cut into 1/2-inch dice
1 pound farfalle pasta,
1/4 cup feta cheese, crumbled
1 tablespoon garlic clove, sliced thin
1/2 cup loosely packed basil leaves, chopped coarse
4 tablespoon olive oil,
2 roasted red bell peppers, skins and seeds removed, flesh chopped
5 thin slices prosciutto, cut into 1-inch squares
1/2 sweet onion, chopped
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.
Add the pasta to the boiling water. While it cooks, heat the remaining oil
in a sautÚ pan over high heat. Add the eggplant and prosciutto, stirring rapidly to coat evenly with oil. SautÚ 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.