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.
- Contributed by Cat's Recipes Y-Group
- 1 pound farfalle pasta
- 2 Japanese eggplants
- 1 cup extra virgin olive oil
- 4 ounces fresh tomato juice
- 1 finely chopped red onion
- 2 teaspoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh rosemary
- 4 ounces white wine
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground lemon pepper
- Roast and blister skin of eggplants.
- Cool down and remove all skin.
- Cut into small cubes and let soak in salted water for 10 minutes.
- Sauté onion in olive oil and add the cubed eggplants.
- Sauté gently and turn up the flame under the pan and pour in the wine.
- Lower the flame and add the salt and pepper.
- Allow the pan to cook over a medium flame for 10 minutes.
- Stir in the tomato juice and continue cooking the sauce until it has thickened and the liquids have evaporated by half.
- Cook your pasta in salted water.
- Drain and scald with a little cool water and then scald it with a little olive oil mixing it into the pasta evenly.
- Divide the pasta into servings and pour the eggplant sauce over the pasta.
- Sprinkle with a little grated spicy cheese.