Eggplant Zuppa

Deselect All

Pesto:

2 tablespoons chopped garlic

1 tablespoon fresh basil leaves

1 tablespoon fresh parsley leaves

1 tablespoon olive oil

Pinch red pepper flakes

Zuppa:

3 tablespoons olive oil

1/4 cup chopped pancetta

1 yellow onion, chopped

6 cloves garlic, chopped

1 can San Marzano tomatoes, hand crushed

8 cups chicken broth

5 pieces prosciutto, chopped

1 small Parmesan rind

2 cups diced eggplant

1 cup elbow macaroni, cooked

1 cup diced fresh mozzarella