EGGPLANT AND COUNTRY HAM RAGù

Eggplant And Country Ham Ragù image

Number Of Ingredients 14

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8 tablespoons Olive Oil (divided: 3, 3, 2)
1.5 pounds Globe Eggplants (about 2 small, cut into 1/2" pieces)
12 slices Thin Country Ham or Prosciutto (about 3 oz)
1 Onion (small, finely chopped)
2 cloves Garlic (finely chopped)
2 pieces Canned Chipotle Chiles in Adobo Saunce (finely chopped)
1 tablespoon Unsweetened Cocoa Poweder
1 tablespoon Tomato Paste
1/2 cup Store-bought tomato sauce
1 tablespoon Fish sauce
12 ounces Linguine or Spaghetti
2 tablespoons Unsalted butter
1.5 ounces Parmesan, finely grated (about 1/2 cup)
3 tablespoons Fresh parsley (finely chopped)

Steps:

Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add half of eggplant, season with salt and pepper, and cook, stirring often, until browned and tender, 5-8 minutes. Transfer to a medium bowl. Repeat with 3 Tbsp. oil and remaining eggplant. Heat remaining 2 Tbsp. oil over medium in same skillet and add ham, onion, and garlic. Cook, stirring occasionally, until onion is softened and translucent, about 5 minutes.
Add chiles, cocoa powder, and tomato paste, stirring to coat. Cook, stirring frequently, until tomato paste has turned a dark brick red and cocoa powder smells toasty, about 3 minutes.
Add tomato sauce, reserved eggplant, and 1 cup water, scraping up any browned bits. Reduce heat to medium-low and cook, stirring occasionally, until sauce has thickened and flavors have melded, 25-30 minutes. Add fish sauce and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 2 cups pasta cooking liquid.
Add pasta to pot with sauce along with butter and 1 cup pasta cooking liquid. Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed. Divide among bowls and top with Parmesan and parsley.