Spicy Eggplant and Pasta with Pancetta

By Andrew Bleiman

4.83 / 5

10min

30min

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3 tablespoons olive oil
⅓ pound pancetta bacon diced
1 eggplant diced
1 (28 ounce) jar marinara sauce
1 (10.5 ounce) container cherry tomatoes halved
½ cup red wine
2 teaspoons red pepper flakes or to taste
2 teaspoons ground black pepper or to taste
1 teaspoon garlic salt or to taste
1 pinch white sugar or to taste
1 pinch ground white pepper or to taste
1 (16 ounce) package penne pasta