Eggplant & Pasta

IMG_9233Hello there–  With small 3 girls in the house, you can’t have noodles too often.  Those noodle-y dishes are always well received at dinner time.  So in my never ending search for new pasta  recipes, here’s this weeks version:

6 slices of bacon, cut to small bits*
1 large yellow oven, chopped
3 cloves garlic, minced
2 Chinese eggplants, cut into nice chunks
(splash olive oil)
dash salt
2 14 oz. cans petite cut tomatoes with garlic & herbs
2 tab. fresh basil  (or 1 tsp. dried)**
16 oz. pasta

Cook the cut up bacon in a large pan for about 5 minutes.  Add in the onions and cook a few minutes more until the bacon is almost crispy.  Drop in the garlic and cook a minute more.  Then remove it all from the pan.

Leave in the drippings to cook the chunks of eggplant.  Stir and cook until they are cooked through– just 3 or 4 minutes.  Give it a couple shakes of salt as it cooks.  If it seems dry, add a splash of olive oil.

About now you might put the pasta on to cook according the the package instructions.

To the eggplant in the pan, add in the can tomatoes*** and the bacon/onions.  Heat and stir a few minutes until the sauce heats through.  Chop the basil and stir it in at the last minute.

Serve over the pasta with a bright salad and sturdy chunks of bread.  It’s just fine for small noodle eaters.

*If you want to skip the bacon, just brown the onions in 2 tablespoons of olive oil.
**I used marjoram in place of basil, just because I have it growing in the yard.
***I’m serving this to the grand-girls, who would be happier without chunks of tomato in their sauce, so I blend the canned tomatoes with a stick blender to smooth them out a bit before pouring them into the pan.

7 thoughts on “Eggplant & Pasta

    • Me too Suzanne– I know there are plenty of non-bacon eaters out there so it can be made with just olive oil. But I find it hard to resist a little bacon thrown in…

      Loved, loved your veggies in a jar. So pretty and I’m sure delicious!

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