Sunday, August 25, 2013


makes four servings 

1 lb. rotelle 
1/2 lb. sliced lean bacon, cut into 2-inch pieces 
1/2 cup walnuts, halved 
4 tablespoons olive oil 
4 tablespoons unsalted butter 
2 Japanese eggplants, unpeeled and sliced 
2 red bell peppers, seeded and cut into strips 
2 small zucchini, sliced 
coarse kosher salt and freshly ground black pepper to taste 
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.
bacon recipe courtesy of: Martin's; Giant Food Stores, LLC

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