GRB Beer: Beer Recipe of the Month
June Recipe: Pasta and Eggplant in Beer
1/2 cup olive oil
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
6 ounces smoked ham, cubed
1 cup Town Hall lager
1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
- In a large skillet heat the olive oil over medium heat.
- Put in the egg plant, and season with salt and pepper.
- Cook, stirring, for about 10 minutes, until it becomes soft.
- 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.
- Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
- Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Serves 4-6.
