Three Meat Eggplant Pasta

This Three Meat Eggplant Pasta is jam-packed with the texture and all the smoky flavours thanks to three kinds of meat – Italian sausage, pancetta, and prosciutto.

Happy (unofficial) fall, my friends! Times flies; sorry for a cliché. Wait for a couple of weeks, and we as food bloggers will start developing the Thanksgiving and Christmas menu, right? (Especially considering the fact Thanksgiving is in October in Canada!)

While I am still going to be posting summer recipes for a while (No apples and pumpkins till September 20s on my blog!), some of those recipes are going to be comforting and hearty. After all, September’s nights are quite chill!

In fact, I made this Three Meat Eggplant Pasta in…July, but I decided it would be a perfect recipe for late summer. I do lave the combination of eggplant and pasta. However, Andrey is not a fan of eggplant in pasta, and normally I would cook them separately and set aside for myself while finishing the sauce. This time I wanted to trick him into eggplant pasta. And what’s the best way? The addition of meat, of course. I decided that one kind of meat might not be enough for my plan. However, I couldn’t choose between pancetta and prosciutto, and I ended up buying both!  

Three kinds of meat? Oh yeah! Who can resist all these smoky flavours? Andrey didn’t mind the eggplant at all (Well, I also tried to catch fewer eggplant pieces for his plate). Plus, some delicious caramelized onions, cherry tomatoes, herbs, and smoked paprika. Not decadent enough? Add some parmesan or ricotta on top!

I don’t know what about you, but I started to crave this Three Meat Eggplant Pasta while writing the post. What about you?

Cheers!

6 thoughts on “Three Meat Eggplant Pasta

  1. Laura says:

    I love eggplant pasta and you’ve totally elevated it with the meats and cheeses! I can’t imagine this dish is anything other than awesome! Love this!

  2. Kelsie | the itsy-bitsy kitchen says:

    Pasta is the best isn’t it? This sounds delicious, Ben! And while I’m looking forward to your pumpkin and apple recipes, I’m glad you’re going to hold off for a bit :)

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