Eggplant Zuppa

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

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