Pasta with Eggplant, Italian Bacon, and Parmesan

Pasta with Eggplant, Italian Bacon, and Parmesan
Servings: 4 Start to Finish 40 mins


  • 2 tablespoons extra-virgin olive oil (use more if necessary)
  • 1/4 cup chopped pancetta (Italian Bacon), or bacon
  • 2 medium eggplants, cut into 1/2-to 1-inch chunks
  • Salt
  • Freshly ground black pepper
  • 1 pound farfalle or other dried pasta
  • 6 small or 3 medium tomatoes, cored, seeded, and cut into 1/2- to 1-inch chunks
  • 1 - 2 teaspoons thinly sliced garlic
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh basil for garnish (optional)

Make It

1. Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. Add the pancetta and cook until just starting to brown. Add the eggplant, sprinkle with salt and pepper, and stir occasionally until browned and tender, about 15 minutes. (The meat should render enough fat to cook the eggplant, but if the pan seems dry, add another tablespoon or two of oil).

2. Add pasta to boiling water and prepare as directed. While its cooking, add the tomatoes and garlic to the eggplant mixture and cook, stirring occasionally, until everything is nicely softened, about 10 more minutes.

3. When the pasta is done, drain it and toss with the eggplant mixture and the Parmesan. Taste and adjust the seasoning, garnish with basil if you like, and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 430, Fat, total (g): 10, sat. fat (g): 3, carb. (g): 70, fiber (g): 9, pro. (g): 16, sodium (mg): 340, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.