Recipe courtesy of Phillip "Ippy" Aiona

Eggplant Zuppa

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 10 to12 servings
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Ingredients

Pesto:

Zuppa:

Directions

  1. For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.
  2. 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.
  3. Ladle into bowls, top with the pesto and serve warm.
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