STREAMING NOW: Nom or Not

Eggplant (Aubergine) and Pancetta Penne

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Fried eggplant in a pancetta tomato sauce served with penne. The sauce is very thick and chunky with an excellent flavour.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: