INGREDIENTS
1 medium eggplant, around 1 lb (454 g)
1 cup basil leaves (loosely packed)
½ cup grated Parmigiano Reggiano
1 tablespoon pine nuts
3 tablespoons jovial Extra Virgin Olive Oil
A pinch of salt
Two cracks black pepper
1 ¼ cups diced pancetta (150 g)
2 cups whole cherry tomatoes
Pinch of salt 1 package of jovial spaghetti of your choice (either Brown Rice, Traditional Einkorn, Whole Wheat Einkorn or Cassava)

INSTRUCTIONS
Preheat an over to 400 degrees Fahrenheit. When the temperature is reached, pierce the eggplant a few times with a fork and place it into the oven on a baking sheet. Bake for about 40 minutes, or until softened and wrinkly. Place aside to cool.

Once cooled, cut the eggplant in halves, and scoop the interior into a blender or food processor using a spoon, discarding the skin. To the same blender add the basil, Parmigiano Reggiano, pine nuts, olive oil, salt, and pepper. Blend together until a smooth paste is formed.
Cook pasta according to instructions on the box.

While the pasta is cooking, heat a pan to medium-high heat, then begin cooking the pancetta. Pan fry until it appears slightly browned and crunchy, and a visible amount of fat has rendered. Remove the pancetta from the pan and set aside, leaving the rendered fat inside.

In the same pan, begin pan frying the cherry tomatoes in the rendered pancetta fat, salting slightly. Cook the cherry tomatoes until softened.

In the same pan add the eggplant cream and cook for a few minutes, until slightly reduced. Add the cooked pancetta and combine.

Once the pasta has finished cooking, reserve a quarter cup of pasta water, then drain and place directly into the sauce. Add the pasta water and continue cooking for a minute, or until the pasta is well coated. Serve immediately.

Serves 4