Name: Pasta with Eggplant and Coppa
Ingredients: 2 tablespoons Food Club extra virgin olive oil, plus enough for frying; 2 baby eggplants; --Food Club all-purpose flour; 1 pound pasta of choice; --Food Club salt, to taste; 3 cloves garlic, chopped; 1 (14.5-ounce) can Food Club diced tomatoes; --Food Club fresh ground black pepper; 1/4 cup fresh basil; 2 tablespoons Full Circle Market balsamic vinegar; 2 tablespoons capers; 1 pinch cinnamon; 1 package Fratelli Beretta Coppa; 2 tablespoons fresh parsley

Pasta with Eggplant and Coppa Recipe | Big Y