Farfalle with Eggplant Sauce

Description
Purchased from the Tibbenham Estate in Anna, Texas in 1997. 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.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 1 pound farfalle 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

Directions

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