Pasta Eggplant Bacon & Tomato
Ingredients
1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)
Preparation
1
Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
2
Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
3
Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
4
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
5
Cover and cook at a simmer until pasta is done about 10-15 minutes.
6
Drain the pasta, reserving one cup of pasta water.
7
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
8
Portion out the pasta and cover with sauce.
9
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side
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About
This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn't leave the eggplant so soft. By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.
Added:
Saturday, March 28, 2015 - 8:29am
