This recipe is highly customizable. This time around I added 1/4 lb of beef that I had left over. If I had thought ahead I would have added a can of cannellini beans as well. This is one of the recipes that is great for people to test their ability to cook to their taste and play with flavors and textures.

1T Olive Oil
4oz. Diced Pancetta (omit to make it vegetarian, use a little extra olive oil to sauté your eggplant.)
4oz. Ground Beef (optional)
12oz. Diced Eggplant
1/4-1/2c. Red Wine
1pt. Cherry Tomatoes
24oz. Rao’s Roasted Garlic sauce (or your favorite!)
Salt, Pepper and Crushed Red Pepper to taste
1lb. Your favorite pasta (make it GF if needed)
Parmigiano-Reggiano to your heart’s content

1. In large sautoir heat olive oil. Add pancetta and cook until browned, then add ground beef and cook until browned.
2. Add diced eggplant and cook until soft, then add red wine and reduce.
3. Add cherry tomatoes, crushed red pepper to taste and sauce, cook until the flavor rounds out, about 20 minutes. Adjust seasoning as desired with salt and pepper.
4. Meanwhile cook your pasta, add to sauce when al dente and mix in cheese as desired.
*Reserve your pasta water to adjust the sauce if needed. Save enough of the pasta water to cool and refrigerate so that you can reheat any leftovers you may have without it drying out.

The next day I had a bit leftover and I added some of my leftover sautéed corn– amazing second meal!

I hope you try this and love it. Let me know what you decided to add to make it unique!

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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