Pasta and Eggplant (Aubergine) in Beer

• 12 cup olive oil
• 1 medium eggplant, about 1 pound, peeled and diced
• salt and pepper
• 6 ounces smoked ham, cubed
• 1 cup lager beer
• 1 teaspoon chopped fresh rosemary (or l/2 teaspoon dried rosemary)
• 1 cup frozen peas
• 1 lb large tubular pasta (such as penne, cooked according to the directions on the package)
• freshly grated parmesan cheese

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.

olive oil, eggplant, salt, ham, lager beer, rosemary, frozen peas, tubular pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-and-eggplant-aubergine-in-beer-119884 (may not work)