- 1 Cup light beer
- 0.5 tsp dried rosemary
- grated Parmesan to taste
- 1 large eggplant
- 200 g ham
- 1 pack of hollow pasta type Penne
- 2 cloves garlic
- 0.5 cups olive oil
How to Make It
- To cut the eggplant in thick slices, sprinkle with salt and let stand for 5-10 minutes. Heat the oil in a frying pan, fry eggplants until Golden brown.
- Add sliced ham, rosemary and chopped garlic. Pour the beer and simmer on medium heat to evaporate the liquid by half. Boil the pasta until "al dente", so they remain slightly firm.
- Add them to the pan and a good warm up. Serve sprinkled with Parmesan cheese and finely chopped cilantro leaves.