Eggplant (Aubergine) And Pancetta Penne - cooking recipe

Ingredients

1 yellow onion (diced)
3 garlic cloves (minced)
3 tablespoons olive oil
100 g hot pancetta (diced)
1 (28 ounce) can Italian plum tomatoes
1 large eggplant (diced into small cubes)
1 lb penne pasta
3 tablespoons italian seasoning
salt and pepper
parmesan cheese

Preparation

In a large pan saute pancetta in olive oil for 3 minutes.
Add diced onions and saute for another 10 minutes until onions are translucent.
Add minced garlic and saute another minute.
In a second pan deep fry eggplant cubes in oil(vegetable or canola) for about 15-18 minutes until golden brown.
Add canned tomatoes to the first pan and break up tomatoes into rough chunks. Let simmer about 15 minutes.
Boil penne pasta till al dente.
Add penne and eggplant into sauce and mix well.
Serve with grated parmesan cheese on top and enjoy.