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.
Provided by The Great Googilymo
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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