INGREDIENTS
1/4 cup
Pancetta
5
pieces Prosciutto
1 tbsp
Basil, fresh leaves
2 cups
Eggplant
2 tbsp
Garlic
6 cloves
Garlic
1 tbsp
Parsley, fresh leaves
1 can
San marzano tomatoes
1
Yellow onion
8 cups
Chicken broth
1 cup
Elbow macaroni, cooked
1 pinch
Red pepper flakes
4 tbsp
Olive oil
1 cup
Mozzarella, fresh
1
Parmesan, small rind