Spaghetti with Bacon-Eggplant Sauce
Pane-bistecca
I don’t make spaghetti often, but I do make it when the fridge needs emptying. That’s how this spaghetti with bacon and eggplant sauce came about. You often have vegetables and leftover meat in there before you go on a trip.
I still had tomatoes, eggplants, herbs and bacon, so this was perfect for a nice pasta sauce.
I still had tomatoes, eggplants, herbs and bacon, so this was perfect for a nice pasta sauce.
Ingredients
400 g Spaghetti
1 Eggplant, diced small
1 Beef Tomato, diced small
5 Cherry Tomatoes, halved
3 Garlic cloves, chopped
1 Onion, chopped
½ Bunch Parsley, chopped
200 g diced Bacon
1 Jar Tomato sauce
50 ml Red Wine
Salt and Pepper
Paprika
Chili
Rosemary
Oregano
Olive Oil
Grated Parmesan
Instructions
1
Step 1
Heat the olive oil and fry the onion and garlic in it, then add the diced eggplants and fry.
2
Step 2
Mix in the bacon and fry everything well.
3
Step 3
Now add the tomato and cherry tomatoes and season well.
4
Step 4
Deglaze with the red wine and add the tomato sauce. Simmer for approx. 20 minutes, then add the parsley.
5
Step 5
Meanwhile, cook the spaghetti according to the packet instructions and drain, then mix into the sauce. Serve with grated parmesan.
Notes
More Spaghetti Recipes
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")