Eggplant and Pancetta Pasta

• 1 whole Eggplant, Peeled And Cubed Into 1/2-inch Cube
• 6 ounces, weight Pancetta, Diced
• 3 Tablespoons Olive Oil
• 1 whole Yellow Onion, Finely Chopped
• 2 cloves Garlic, Minced
• 1 pinch Dried Crushed Red Pepper Flakes
• 28 ounces, weight Canned Tomato Puree Or Crushed Tomatoes
• 1/2 teaspoons Sea Salt, Plus More To Taste
• 1/2 teaspoons Freshly Ground Pepper, Plus More To Taste
• 1/2 cups Freshly Grated Parmesan Cheese
• 1 pound Whole Grain Penne Pasta

1. Heat the olive oil over medium heat in a heavy-bottomed pot.
2. Add the eggplant and pancetta, cooking until the pancetta is golden brown and the eggplant is softening, about 8 minutes.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
5. Stir in the tomato puree and 1/2 teaspoon each of the salt and pepper.
6. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
7. Meanwhile, cook pasta according to the directions on the box.
8. Back to the sauce, stir in cheese and season with more salt and pepper, if necessary.
9. Stir in penne, using reserved cooking water to thin out the sauce as needed.

eggplant, olive oil, yellow onion, garlic, red pepper, tomato puree, salt, freshly ground pepper, freshly grated parmesan cheese, pasta

Taken from tastykitchen.com/recipes/main-courses/eggplant-and-pancetta-pasta/ (may not work)