Bring a generous amount of water to a boil in a pot. Break the chili pepper in half, take out the seeds, put into the pot and soak.
Make the sauce. Put olive oil in a pan, and saute the garlic over low heat until fragrant.
Cut up the eggplants into easy to eat pieces. Start cooking the eggplant skin side down. When the skin is softened, turn the pieces over to brown the cut sides too.
Add the bacon and other ingredients and saute until lightly cooked...
...then add the canned (cut) tomatoes, plus 50 ml of water (not listed).
Add the salt and pepper and dried herbs. Remove the chili peppers from the pot and put into the pan. When the sauce has simmered down to a nice consistency, turn the heat off.
Boil the pasta. Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente.
Drain the pasta and add the sauce. Toss quickly while heating through.
Story Behind this Recipe
This is my husband's signature dish. He makes it quickly and efficiently for us.
The pasta is already salted, so don't over salt the sauce. If using dried herbs, add at Step 6. If using fresh herbs, add at Step 8. This is also delicious with asparagus, zucchini, spinach, mushrooms, shellfish, canned tuna, shrimp, anchovies, and so on.