Sauces and Gravies

Pasta Eggplant Bacon & Tomato

Name: 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)

I am always trying to think of new ways to serve up eggplant. 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

Directions

Peel and cube the eggplant into ½ inch cubes.
Finely dice the red pepper.
Dice the garlic and shallot.
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.
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.
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
Cover and cook at a simmer until pasta is done about 10-15 minutes.
Drain the pasta, reserving one cup of pasta water.
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
Portion out the pasta and cover with sauce.
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side