Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 1 medium eggplant, about 1 pound, peeled and diced

  3. Salt and pepper

  4. 6 ounces smoked ham, cubed

  5. 1 cup lager (beer)

  6. 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

  7. 1 cup fresh or frozen peas

  8. 1 pound large tubular pasta such as penne cooked according to the directions on the package

  9. Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet heat the olive oil over medium heat. Put in the eggplant , and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.

  2. 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.

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

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

  5. Yield: 4 to 6 servings Recipe Source: Real Beer and Good Eats by Bruce Aidells & Dennis Kelly (Alfred A. Knopf)

  6. Reprinted with permission.


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