• 8 oz. penne pasta
• 2 TBS olive oil
• 3 oz. prosciutto, roughly chopped
• 1 small onion, chopped
• 5 cloves of garlic, minced
• 1/2 tsp. red pepper flakes
• 1 medium zucchini quartered lengthwise and sliced
• 10 oz. cherry tomatoes, halved
• 2 small Italian eggplant, halved & sliced
• 2 tsp. white balsamic vinegar
• Salt and pepper to taste
• 1 oz. parmesan cheese, grated
• 2 TBS fresh parsley, chopped

Cook the penne according to package directions and drain.

Meanwhile, heat 1 TBS of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.

Add the remaining 1 TBS of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.

Add the zucchini to the skillet and cook for 2 minutes; then, add the tomatoes. Season with salt and pepper and cook for 2 additional minutes. Remove from heat.

Stir in the penne, balsamic vinegar, prosciutto, half of the parmesan cheese and the parsley.

Divide into 4 bowls and garnish with the leftover Parmesan cheese.