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Pasta With Eggplant, Roasted Peppers And Feta

Pasta With Eggplant, Roasted Peppers And Feta is a pasta recipe made with Olive Oil, White Onion, Garlic, Dry Red Wine, and Farfalle Pasta. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 oz
• 1/2
• 1 tbsp
• 2
• 2 cup
• 1 lb
• 1
• 5
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Small sauce pot.

2. 2

   Stir in the onion, garlic, and red pepper.

3. 3

   Cook slowly until the onions are wilted and soft, about 8 minutes.

4. 4

   Add the wine and simmer until half the original volume.

5. 5

   Remove from heat and reserve.

6. 6

   2 Add the pasta to the boiling water.

7. 7

   While it cooks, heat the remaining oil in a saute pan over high heat.

8. 8

   Add the eggplant and prosciutto, stirring rapidly to coat evenly with oil.

9. 9

   Saute for about 8 minutes until the eggplant is browned.

10. 10

    Remove the pan from the heat. Add the pepper sauce and the feta and mix well.

11. 11

    3 Drain the pasta. Return the drained pasta to the pot and add the pepper sauce.

12. 12

    Add the chopped basil, and mix well. Serve immediately.

13. 13

    NOTES: Calories: 472 Cholesterol: 62mg Carbohydrate: 42g

14. 14

    Protein: 16g Sodium: 629mg Total Fat: 19g

15. 15

    Omit oil and use 3 Chinese eggplants. Throw in some capers? Broil the eggplant for 3 - 5 minutes (spray lightly with Pam)