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Ingredients
1/2 olive oil
1 medium eggplant, peeled and chopped
salt and freshly ground black pepper to taste
4 links
1 beer
1 fresh or frozen peas
1 penne pasta (cooked according to package instructions)
freshly grated Parmesan
Directions
- In a large skillet, heat the olive oil over medium heat. Add the eggplant and season with salt and pepper. Cook for about 10 minutes, until it becomes soft.
- Stir in the sausage and fry for 2 minutes. Add beer and bring to a boil. Reduce the liquid by half. Add the peas, reduce to a simmer, cover and cook for 2 minutes.
- Stir the cooked pasta into the sauce.
- Transfer to a serving bowl and sprinkle with Parmesan.
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