Spaghetti with Bacon and Eggplant in Tomato Sauce
A Simple and Tasty Dish
Pasta and I have a love-hate relationship. You see, I love noodles. I often crave them and can eat them all day. Whether it's chow mein, ramen or spaghetti, I can eat noodles any time of the day. Having said that, I also hate them for making it too easy to put on the pounds ( or kilos, depending on which country you live in ).
Still, once or twice a month, I allow myself to indulge in a plate of carby goodness, such as today. And I often find myself making pasta like today, when I just don't feel like spending much time in the kitchen. I also had a few things in the fridge that needed to be used up ( which is always an excuse for eating pasta! ).
This dish is one of my go-to pasta recipes because it's nutritious ( lycopene in the tomatoes ) and super easy to make. It's practically fail-proof! The only other ingredients you need ( with the exception of seasoning and oil ), is an eggplant, some bacon, a clove of garlic and a package of spaghetti!
- Do not overcook spaghetti. You want it al dente, and still with some bite to it.
- Use canned chopped tomatoes. You may substitute freshly chopped tomatoes if you desire.
- Use high-quality olive oil for best taste.
One of My Favorite Pasta Cookbooks
Never run out of ideas with this excellent cookbook from Willliams Sonoma. As a fan of their cookbook series, this one is one of my favorites.
The 40 recipes include classics as well as those with a more modern twise, such as the Penne with Lamb and Mint, which is probably my favorite recipe from the entire book.
- 4 ounces spaghetti
- 2 slices bacon, cut into 1/2 inch pieces
- 1 clove garlic, chopped
- 1 can chopped tomatoes, drained
- 1 eggplant, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon bouillon granules
- salt and pepper to taste
- Bring water and salt to boil. Cook spaghetti according to the package or until al dente. Do not overcook. Once it's done, drain immediately and set aside.
- Saute the garlic in a little oil for 30 seconds.
- Add the bacon and cook for another minute or so.
- Add the eggplant and cook for 3 minutes. Eggplant should begin to soften by then.
- Add the canned tomatoes and bouillon powder. Stir to combine. Cook for a few more minutes until sauce begins to slightly thicken.
- Add salt and pepper to taste.
- Finally, add the spaghetti into the the sauce. Quickly mix to combine sauce and pasta. Serve immediately.