Ingredients and Weight: * 2 large eggplants (1.5 lbs) * 1 lb dried pasta (such as rigatoni, penne, or shells) * 8 oz pancetta, chopped * 1 medium onion, chopped * 4 cloves garlic, minced * 1 (28-oz) can crushed tomatoes * 1/2 cup dry red wine * 1 tbsp dried oregano * 1 tbsp dried basil * 1/4 tsp red pepper flakes * 1/4 cup chopped fresh parsley * Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 1 hour
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Cut the eggplants into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and browned. 3. While the eggplant is roasting, cook the pasta according to package directions. 4. In a large skillet, render the pancetta over medium heat until crispy. Remove pancetta and set aside. 5. Add the onion and garlic to the skillet and cook until softened. 6. Stir in the crushed tomatoes, red wine, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened. 7. Drain the pasta and add it to the sauce. Toss to combine. 8. Add the roasted eggplant and reserved pancetta to the pasta. 9. Stir in the parsley and season with salt and black pepper to taste.
Nutritional Information: - Calories: 450 per serving - Carbohydrates: 50g - Protein: 20g - Fat: 20g
Dish Characteristics: - Spicy and savory - Creamy and flavorful - Perfect for a hearty American meal with Italian flair
User Comments: - "This dish is a perfect combination of spicy and tangy. The eggplant adds a unique texture and flavor." - "The pancetta gives the pasta a salty and crispy touch. The sauce is so flavorful, I could eat it all by itself." - "I loved the presentation of this dish. The colors of the eggplant, pasta, and sauce were so vibrant."
Special Precautions and Tips: - If you don't have pancetta, you can substitute prosciutto or bacon. - To make the dish more spicy, add more red pepper flakes to taste. - You can also add other vegetables to the sauce, such as mushrooms, zucchini, or bell peppers. - To save time, you can substitute canned eggplant for roasted eggplant.