Farfel with Eggplant Sauce

purchased from the Tibbenham Estate in Anna, Texas. Notation on card
indicates this came from a church potluck. Recipe obtained in 1964.
Actual date and source unknown. This is very good. I have made it on at
least a dozen occasions and it is always well received.

1 pound farfel pasta
2 Japanese eggplants
1 cup extra virgin olive oil
4 ounces fresh tomato juice
1 finely chopped red onion
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh rosemary
4 ounces white wine
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon freshly ground lemon pepper

Roast and blister skin of egg plants. Cool down and remove all
skin. Cut into small cubes and let soak in salted water for 10
minutes. Saute onion in olive oil and add the cubed eggplants.
Saute gently and turn up the flame under the pan and pour in the
wine. Lower the flame and add the salt and pepper. Allow the pan to
cook over a medium flame for 10 minutes. Stir in the tomato juice
and continue cooking the sauce until it has thickened and the
liquids have evaporated by half. Cook your pasta in salted water.
Drain and scald with a little cool water and then scald it with a
little olive oil mixing it into the pasta evenly. Divide the pasta
into servings and pour the eggplant sauce over the pasta. Sprinkle
with a little grated spicy cheese


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