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Spaghetti with Bacon and Eggplant in Tomato Sauce

Updated on September 9, 2014
Spaghetti with Eggplant and Bacon in Tomato Sauce
Spaghetti with Eggplant and Bacon in Tomato Sauce

Cooking Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 2

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!

Helpful Tips

  • 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

Pasta: Williams-Sonoma Collection
Pasta: Williams-Sonoma Collection

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.

 

Ingredients

  • 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

Instructions

  1. 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.
  2. Saute the garlic in a little oil for 30 seconds.
  3. Add the bacon and cook for another minute or so.
  4. Add the eggplant and cook for 3 minutes. Eggplant should begin to soften by then.
  5. Add the canned tomatoes and bouillon powder. Stir to combine. Cook for a few more minutes until sauce begins to slightly thicken.
  6. Add salt and pepper to taste.
  7. Finally, add the spaghetti into the the sauce. Quickly mix to combine sauce and pasta. Serve immediately.
5 stars from 1 rating of Spaghetti with Eggplant and Bacon

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    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      Brite-Ideas, thank you! Anytime. :)

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 

      4 years ago from Toronto, Canada

      Another good one from you - I need you in my kitchen :)

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      TreasuresBrenda thanks for visiting!

    • TreasuresBrenda profile image

      Treasures By Brenda 

      4 years ago from Canada

      Sounds good -- I'm with you in that I love pasta, too.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      Esmonaco it's so nice to see you here. Almost like old times.:)

    • esmonaco profile image

      Eugene Samuel Monaco 

      4 years ago from Lakewood New York

      As Always a great recipe. I love my pasta al dente, and really hate when it's over cooked :) Thanks

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      Aka-rms let me know how you like it

    • aka-rms profile image

      Robin S 

      4 years ago from USA

      Interesting combination. Since I like all 3 of the main ingredients, I'll be giving this one a try sometime soon.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      HI Lori P. Any type is fine, although I used beef for this one.

    • Lori P. profile image

      Lori Phillips 

      4 years ago from Southern California USA

      I'm with you on the carb love! What type of bouillon granules?

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