Pasta Eggplant Bacon & Tomato Recipe

Name: Pasta Eggplant Bacon & Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant large, cubes into 1/2 inch pieces; 14 ounces crushed tomatoes cans; 1 red pepper finely diced; 3 cloves garlic diced; 2 shallots small, diced; 1/2 pound bacon diced; 3 tablespoons olive oil; 2 teaspoons pepper flakes optional; salt; pepper; chopped parsley for garnish; pasta your choice

Servings: persons

1 eggplant large, cubes into 1/2 inch pieces
14 ounces crushed tomatoes cans
1 red pepper finely diced
3 cloves garlic diced
2 shallots small, diced
1/2 pound bacon diced
3 tablespoons olive oil
2 teaspoons pepper flakes optional
salt
pepper
chopped parsley for garnish
pasta your choice

1
Peel and cube the eggplant into 1/2 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

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant large, cubes into 1/2 inch pieces, 14 ounces crushed tomatoes cans, 1 red pepper finely diced, 3 cloves garlic diced, and more.

Yes, Pasta Eggplant Bacon & Tomato falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Eggplant Bacon & Tomato

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