Bacon and Eggplant Fettuccini

Hearty, healthy and vegetarian, if you leave out the bacon ; )

Ingredients:

375 g spinach fettuccini

1/4 cup Panko bread crumbs

salt and pepper to taste

5 slices of bacon

2 tsps olive oil

2 1/2 cups cubed, unpeeled eggplant

1 cup diced onion

3 tsps minced garlic

2 tsps tomato paste

1 - 28 oz can diced tomatoes (or crushed tomatoes, see note below)

2 tbsps fresh chopped basil

1 tsp dry oregano

1-2 tsps red pepper flakes

fresh basil to garnish

Note: If you want a saucier sauce use crushed tomatoes. I was going for a vegetable stew-type sauce so diced worked for me.

Toast the Panko crumbs in a skillet for about 3 minutes then remove and set aside. Place the bacon in the skillet and fry until crispy. Drain on a paper towel lined plate and chop or break in pieces. Set aside. Drain excess bacon fat from the pan.

In the same skillet, heat the olive oil to medium high. Add eggplant, onion, garlic, oregano, red pepper flakes, salt and pepper and cook 8-10 minutes. Add the tomato paste and diced tomatoes and deglaze the pan. Simmer the sauce on medium low heat for 10-12 minutes.

While the sauce is simmering cook the pasta. I chose this spinach and garlic fettuccine which was awesome! Once the pasta is ready reserve about 1/3 cup of the pasta water then drain. Toss the fettuccine with the sauce. Add the bacon and chopped fresh basil and enough pasta water to achieve the consistency you like.

Serve with toasted Panko crumbs and more fresh basil leaves.

Serves 4-5

Adapted from: italpasta.com

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