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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Eggplant Zuppa Recipe

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This recipe for Eggplant Zuppa is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.

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.

Ladle into bowls, top with the pesto and serve warm.
Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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