Spicy Eggplant and Pasta with Pancetta

Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 537 Calories

Ingredients

• 3 tablespoons olive oil
• 1 (16 ounce) package penne pasta
• ½ cup red wine
• 1 eggplant, diced
• 1 (28 ounce) jar marinara sauce
• 1 (10.5 ounce) container cherry tomatoes, halved
• 1 teaspoon garlic salt, or to taste
• 2 teaspoons red pepper flakes, or to taste
• 1 pinch ground white pepper, or to taste
• 2 teaspoons ground black pepper, or to taste
• 1 pinch white sugar, or to taste (Optional)
• ⅓ pound pancetta bacon, diced

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.

Step 2

Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.

Step 3

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.