Pasta with Eggplant, Chili and Bacon

• olive oil↗2 ст. л. tbsp
• large eggplant↗1

  cut into small cubes

• smoked bacon↗6

  coarsely chopped, in strips

• garlic cloves↗2

  pressed

• red chili↗1

  finely chopped

• canned chopped tomatoes↗2 × 400 г/14 унц g
• pasta↗300г g

  (used fusilli)

• grated parmesan

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet. Add the cubed eggplant and sauté for 8 minutes until soft. Add the coarsely chopped smoked bacon and fry until browned; during the last minute add the pressed garlic and finely chopped chili. Pour in the chopped tomatoes, increase the heat and cook for another 10 minutes until the sauce thickens, stirring occasionally.

2. 2

   Meanwhile, boil the pasta until al dente. Drain, reserving a little water if needed, and toss the pasta with the sauce. Serve topped with grated parmesan to taste.