Eggplant Zuppa

Ingredients

• 1 can canned tomatoes crushed
• 8 cups chicken broth 
• 1 cup elbow macaroni cooked
• 2 cups eggplant diced
• 1 tablespoon basil leaves fresh
• 1 tablespoon parsley leaves fresh
• 2 tablespoons garlic chopped
• 6 cloves garlic chopped
• 1 cup mozzarella cheese fresh diced
• 1 tablespoon olive oil 
• 3 tablespoons olive oil 
• 0.3 cup pancetta chopped
• 1 small parmesan rind 
• 5 pieces pancetta chopped
• 1 pinch pepper flakes red
• 1  onion yellow chopped

Equipment

• food processor
• bowl
• sauce pan
• ladle

Directions

1. For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.
2. For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes.
3. Add the garlic and tomatoes, stir well and cook for 10 minutes.
4. Add the broth, prosciutto and cheese rind and simmer for 10 minutes.
5. Remove from the heat and add the eggplant, pasta and mozzarella.
6. Ladle into bowls, top with the pesto and serve warm.