After making several batches of eggplant panini sandwiches I had some leftover eggplant that needed to be used up. First, I roasted the eggplant in the oven, and then cooked it in red wine with the prosciutto and tomatoes. The eggplant browned a bit in the oven and absorbed the flavors of the wine in the pan. It was pretty easy to throw together and doesn’t take long to prepare. The wine, eggplant, and prosciutto all complimented each other really well. I topped the pasta with a little fresh basil and feta cheese.
…