Pasta Eggplant Bacon & Tomato
By: dad1337
Published: Saturday, March 28, 2015 - 8:29am

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

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.