| | Eggplant and bacon pasta
Eggplant and bacon pasta
31 August 2019
Eggplant and bacon pasta 4.3-5 9
  • Calories: 2812 kj
  • Fat: 24g
  • Carbohydrates: 12g

How to Make:

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add bacon and eggplant. Cook, stirring, for 5 minutes or until bacon is crisp and eggplant is golden. Add tomato and garlic. Cook, stirring, for 1 minute or until fragrant.
  3. Add tomato pasta sauce. Bring to the boil. Stir in olives. Reduce heat to low. Simmer, uncovered, for 5 minutes or until eggplant is tender. Add pasta and basil. Gently toss to combine. Serve pasta sprinkled with ricotta and basil leaves.
Time for preparing:
12 min.
Servings:
4

Ingredients:

  • 375g large shell pasta
  • 1 tablespoon olive oil
  • 4 middle bacon rashers, rind removed, thinly sliced
  • 1 large eggplant, cut into 2cm pieces
  • 150g cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 2 cups tomato pasta sauce
  • 1 cup pitted black olives
  • 1/2 cup chopped fresh basil leaves
  • 100g fresh ricotta, crumbled
  • Extra baby basil leaves, to serve
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