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Prep time
10 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
We came up with this recipe during a fridge clean up and it wound up being a hit. The saltiness of the bacon with the sweetness of the roasted eggplant and onions creates an ideal balance. The blended eggplant gives the sauce creaminess without adding any cream. It is also an easy, quick weeknight meal as most work is done by the oven and very kid friendly. It would be good also used in lasagna. —Rebecca and Ruth
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Ingredients
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1/2 pound
Bacon
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3
Medium Eggplants, diced into half inch cubes
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1
Medium Yellow Onion, diced
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2 teaspoons
Fresh Thyme, minced
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1/2 teaspoon
Salt
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1 teaspoon
Dried Oregano
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1
box or can pureed Tomatoes
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1 pound
dried Fettuccine or Rigatoni cooked to al dente
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Fresh Parmesan to taste
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1
ladle of pasta water
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1 tablespoon
Olive oil
Directions
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Preheat oven to 400 Degrees. Put eggplant, onion and thyme on baking sheet and drizzle with olive oil and salt. Bake until tender and onion begins to brown about 20 minutes.
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Lay bacon on baking sheet and roast until bacon is cooked through and almost crispy. You can roast at the same time as eggplant.
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Next, blend the roasted vegetables and bacon until smooth. Add purée to sauce pan and add the tomatoes and oregano. Cook on medium heat while you bring pot of water to boil and cook pasta.
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Adjust seasoning and toss with cooked pasta adding one ladle of pasta water. Top with Parmesan Cheese.
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