Pasta Melanzana

• 3/4 cup bow tie (farfalle) pasta
• 1 medium eggplant, peeled and cubed
• 4 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 tablespoon butter
• 3 cups fresh spinach, chopped
• 3 tablespoons fresh lemon juice
• salt and pepper
• 3/4 cup grated Parmesan cheese, divided
• cracked black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

pasta, eggplant, olive oil, garlic, butter, fresh spinach, lemon juice, salt, parmesan cheese, cracked black pepper

Taken from www.allrecipes.com/recipe/139409/pasta-melanzana/ (may not work)