Instructions: 1 Put on a pot of salted water for the pasta. Meanwhile, heat half the oil in a small sauce pot. Stir in the onion, garlic, and red pepper. Cook slowly until the onions are wilted and soft, about 8 minutes. Add the wine and simmer until half the original volume. Remove from heat and reserve.

2 Add the pasta to the boiling water. While it cooks, heat the remaining oil in a saute pan over high heat. Add the eggplant and prosciutto, stirring rapidly to coat evenly with oil. Saute for about 8 minutes until the eggplant is browned. Remove the pan from the heat. Add the pepper sauce and the feta and mix well.

3 Drain the pasta. Return the drained pasta to the pot and add the pepper sauce. Add the chopped basil, and mix well. Serve immediately.

Start to Finish Time:
"0:40"

Omit oil and use 3 Chinese eggplants. Throw in some capers? Broil the eggplant for 3 - 5 minutes (spray lightly with Pam)

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