Pasta Eggplant Bacon & Tomato

1. 1

   Peel and cube the eggplant into 1/2 inch cubes. Finely dice the red pepper. Dice the garlic and shallot.

2. 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. 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. 4

   Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

5. 5

   Cover and cook at a simmer until pasta is done about 10-15 minutes.

6. 6

   Drain the pasta, reserving one cup of pasta water.

7. 7

   If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

8. 8

   Portion out the pasta and cover with sauce.

9. 9

   Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

* Per serving · 4 servings · Values may vary.