Created by celticevergreen on December 14, 2015
Step 1: Heat the oil in a large skillet. Add the eggplant and saute over medium-high heat, stirring occasionally, until beginning to brown (5-7 minutes).
Step 2: Add the pancetta and cook, stirring frequently, until beginning to crisp (2-3 minutes).
Step 3: Add the stock, wine and raisins to the pot and bring to a boil, then simmer until combined (2-3 minutes).
Step 4: Stir in the parsley and pine nuts and season with salt and pepper. Toss with cooked pasta and serve immediately.