Eggplant Zuppa

Name: Eggplant Zuppa
Ingredients: 2 tablespoons chopped garlic; 1 tablespoon fresh basil leaves; 1 tablespoon fresh parsley leaves; 1 tablespoon olive oil; Pinch red pepper flakes; 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

16 ingredients

9 steps

Ingredients

2 tablespoons chopped garlic
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley leaves
1 tablespoon olive oil
Pinch red pepper flakes
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

Directions

1

For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes.
2

Puree until smooth.
3

For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes.
4

Add the garlic and tomatoes, stir well and cook for 10 minutes.
5

Add the broth, prosciutto and cheese rind and simmer for 10 minutes.
6

Remove from the heat and add the eggplant, pasta and mozzarella.
7

Ladle into bowls, top with the pesto and serve warm.
8

This recipe was created by a contestant during a cooking competition.
9

The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.