3455. AUBERGINE, RED CHILE and BACON PASTA

serves four 


2 tablespoons olive oil
1 large aubergine, cut into small cubes
6 rashers smoked streaky bacon, roughly chopped
2 garlic cloves, crushed
1 red chile, finely chopped
2 x 400 gram (14 oz) cans chopped tomatoes
300 grams pasta
grated parmesan, to serve (optional) 

Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly. 

Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.


bacon recipe source: Good Food Magazine, December 2010; BBC