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Farfalle with Eggplant Sauce

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Description Edit

Purchased from the Tibbenham Estate in Anna, Texas in 1997. Notation on card indicates this came from a church potluck. Recipe obtained in 1964. Actual date and source unknown. This is very good. I have made it on at least a dozen occasions and it is always well received.

Ingredients Edit

Directions Edit

  1. Roast and blister skin of eggplants.
  2. Cool down and remove all skin.
  3. Cut into small cubes and let soak in salted water for 10 minutes.
  4. Sauté onion in olive oil and add the cubed eggplants.
  5. Sauté gently and turn up the flame under the pan and pour in the wine.
  6. Lower the flame and add the salt and pepper.
  7. Allow the pan to cook over a medium flame for 10 minutes.
  8. Stir in the tomato juice and continue cooking the sauce until it has thickened and the liquids have evaporated by half.
  9. Cook your pasta in salted water.
  10. Drain and scald with a little cool water and then scald it with a little olive oil mixing it into the pasta evenly.
  11. Divide the pasta into servings and pour the eggplant sauce over the pasta.
  12. Sprinkle with a little grated spicy cheese.

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