Recipe courtesy of Phillip "Ippy" Aiona
Episode: NYC on the Go
Eggplant Zuppa
Total:
35 min
Active:
10 min
Yield:
10 to12 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
10 to12 servings
Level:
Easy

Ingredients

Pesto:
Zuppa:

Directions

For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.

For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes. Add the garlic and tomatoes, stir well and cook for 10 minutes. Add the broth, prosciutto and cheese rind and simmer for 10 minutes. Remove from the heat and add the eggplant, pasta and mozzarella.

Ladle into bowls, top with the pesto and serve warm.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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