Hello 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:
EGGPLANT & PASTA
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)
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.