Eggplant (Aubergine) and Pancetta Penne

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pan saute pancetta in olive oil for 3 minutes.
  • Add diced onions and saute for another 10 minutes until onions are translucent.
  • Add minced garlic and saute another minute.
  • In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
  • Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
  • Boil penne pasta till al dente.
  • Add penne and eggplant into sauce and mix well.
  • Serve with grated parmesan cheese on top and enjoy.
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