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Pasta and Eggplant (Aubergine) in Beer

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“Combining the woodsy rosemary, the smoky ham, the hoppy lager and the sweet peas and eggplant sounds sensational!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet heat the olive oil over medium heat.
  2. Put in the eggplant, and season with salt and pepper.
  3. Cook, stirring, for about 10 minutes, until it becomes soft.
  4. Stir in the ham, and fry 2 minutes.
  5. Add the lager and rosemary, and bring to a boil.
  6. Reduce the liquid by half.
  7. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
  8. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
  9. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.

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