Pasta with Eggplant and Bacon

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Pasta with Eggplant and Bacon

Pasta with Eggplant and Bacon

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
1 eggplant, cubed
6 rashers of smoked bacon, chopped
2 crushed garlic cloves
1 red chilli, chopped
2 x 400g tins of chopped tomatoes
300g fusilli
Grated parmesan, to serve

Heat up the oil in a frying pan, and cook the eggplant for 8 mins to soften. Chuck in the bacon and fry until cooked through, then add the chilli and garlic for a minute more.
Tip in the tomatoes, and cook for 10-12 mins, or until nicely thickened. Meanwhile, cook the pasta in boiling salted water until al dente, then drain and stir through your sauce. Serve with a heap of parmesan, and enjoy.

25 mins

4 serving

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