Pasta with Eggplant, Kale and Pancetta
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Pasta with Eggplant, Kale and Pancetta

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  • Preparation 15 min
  • Cooking 30 min
  • Servings 4

This simple and comforting dish fits perfectly into a weeknight menu. Brown the eggplant in a skillet before adding it to a flavourful tomato sauce enhanced thanks to pancetta. Generously coat the pasta in the sauce, and then top each plate with a garnish of sautéed kale and grated fresh cheese.

Featured in RICARDO Magazine Volume 23, Issue 8
  • Nut-free
  • Egg-free

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To help you with this recipe

Glass measuring cup 500 ml

Glass measuring cup 500 ml

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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