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Pinned by Suzenne Connelly

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EGGPLANT ZUPPA Pesto: 2 tablespoons chopped garlic 1 tablespoon fresh basil leaves 1 tablespoon fresh parsley leaves 1 tablespoon olive oil Pinch red pepper flakes Zuppa: 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 mozzarellaSuzenne Connelly

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