Pasta with Eggplant and Bacon
Pasta with Eggplant and Bacon



  • 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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