Farfalle with Eggplant Sauce

== Description ==
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
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Cathy's Recipes
Category:Lemon pepper Recipes
Category:Tomato juice Recipes
Category:Farfalle Recipes
Category:Red onion Recipes
Category:Rosemary Recipes
Category:Japanese eggplant Recipes
Category:Basil Recipes
Category:White wine Recipes