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Eggplant Zuppa

Eggplant Zuppa
Eggplant Zuppa might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 121 calories. This recipe serves 12. If you have pancetta, chicken broth, mozzarella, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.
Ingredients you will need
Olive OilOlive Oil
ParsleyParsley
GarlicGarlic
PepperPepper
BasilBasil
PestoPesto
Equipment you will use
Food ProcessorFood Processor
2
For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes.
Ingredients you will need
Olive OilOlive Oil
PancettaPancetta
OnionOnion
Equipment you will use
Sauce PanSauce Pan
3
Add the garlic and tomatoes, stir well and cook for 10 minutes.
Ingredients you will need
TomatoTomato
GarlicGarlic
4
Add the broth, prosciutto and cheese rind and simmer for 10 minutes.
Ingredients you will need
ProsciuttoProsciutto
CheeseCheese
BrothBroth
BeefBeef
5
Remove from the heat and add the eggplant, pasta and mozzarella.
Ingredients you will need
MozzarellaMozzarella
EggplantEggplant
PastaPasta
6
Ladle into bowls, top with the pesto and serve warm.
Ingredients you will need
PestoPesto
Equipment you will use
BowlBowl
LadleLadle
DifficultyHard
Ready In35 m.
Servings12
Health Score5
Dish TypesSide Dish
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