Eggplant Zuppa Recipe

Name: Eggplant Zuppa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped garlic; 1 tablespoon fresh basil leaves; 1 tablespoon fresh parsley leaves; 1 tablespoon olive oil; Pinch red pepper flakes; 3 tablespoons olive oil; 1/4 cup chopped pancetta; 1 yellow onion, chopped; 6 cloves garlic, chopped; 1 can San Marzano tomatoes, hand crushed; 8 cups chicken broth; 5 pieces prosciutto, chopped; 1 small Parmesan rind; 2 cups diced eggplant; 1 cup elbow macaroni, cooked; 1 cup diced fresh mozzarella

Servings: persons

2 tablespoons chopped garlic
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley leaves
1 tablespoon olive oil
Pinch red pepper flakes
3 tablespoons olive oil
1/4 cup chopped pancetta
1 yellow onion, chopped
6 cloves garlic, chopped
1 can San Marzano tomatoes, hand crushed
8 cups chicken broth
5 pieces prosciutto, chopped
1 small Parmesan rind
2 cups diced eggplant
1 cup elbow macaroni, cooked
1 cup diced fresh mozzarella

1
For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes.
2
Puree until smooth.
3
For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes.
4
Add the garlic and tomatoes, stir well and cook for 10 minutes.
5
Add the broth, prosciutto and cheese rind and simmer for 10 minutes.
6
Remove from the heat and add the eggplant, pasta and mozzarella.
7
Ladle into bowls, top with the pesto and serve warm.
8
This recipe was created by a contestant during a cooking competition.
9
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

1146

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons chopped garlic, 1 tablespoon fresh basil leaves, 1 tablespoon fresh parsley leaves, 1 tablespoon olive oil, and more.

Yes, Eggplant Zuppa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Zuppa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions