Description
Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can’t resist this savory combination of spicy eggplant, pancetta, and pasta.
Ingredients
- 3 tablespoons olive oil
- ⅓ pound pancetta bacon, diced
- 1 eggplant, diced
- 1 (28 ounce) jar marinara sauce
- 1 (10.5 ounce) container cherry tomatoes, halved
- ½ cup red wine
- 2 teaspoons red pepper flakes, or to taste
- 2 teaspoons ground black pepper, or to taste
- 1 teaspoon garlic salt, or to taste
- 1 pinch white sugar, or to taste (Optional)
- 1 pinch ground white pepper, or to taste
- 1 (16 ounce) package penne pasta
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges
- about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened
- about 5 minutes.
- Pour marinara sauce
- tomatoes
- and wine into the skillet. Add red pepper flakes
- black pepper
- garlic salt
- sugar
- and white pepper. Stir and cover. Let sauce simmer until flavors combine
- about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain; mix with the sauce.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6