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Eggplant and Country Ham Ragù
Ingredients
- 8 tablespoons olive oil, divided
- 1½ pounds globe eggplants (about 2 small), cut into ½-inch pieces
- Kosher salt, freshly ground pepper
- 12 slices thin country ham or prosciutto (about 3 ounces)
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1–2 canned chipotle chiles in adobo, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon tomato paste
- ½ cup store-bought tomato sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 12 ounces linguine or spaghetti
- 2 tablespoons unsalted butter
- 1½ ounces Parmesan, finely grated (about ½ cup)
- 3 tablespoons finely chopped fresh parsley
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