Eggplant (Aubergine) and Pancetta Penne

"Fried eggplant in a pancetta tomato sauce served with penne. The sauce is very thick and chunky with an excellent flavour."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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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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