Eggplant (aubergine) And Pancetta Penne

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 3 tablespoons olive oil
• 100 g hot pancetta (diced)
• 1 (28 ounce) can italian plum tomatoes
• 1 large eggplant (diced into small cubes)
• 1 lb penne pasta
• 3 tablespoons italian seasoning
• salt and pepper
• parmesan cheese

Recipe

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