Cook the pasta in plenty of boiling water. Salt the water generously. When you taste the water, it should be so salty that if it were soup, it would be just a bit too salty to drink.
Slice the eggplants into rounds, soak in water to remove the bitterness, and dry with paper towels. Heat olive oil in a pan and sauté the bacon.
When the bacon has rendered its fat, add the eggplant slices to the pan. Add a pinch of salt, and sauté slowly on both sides over medium to low heat. 2 minutes before the pasta is cooked, take the eggplant out of the pan.
Add the tomato sauce to the pan from Step 3 and bring to a boil. Drain the pasta, and add to the pan. Mix quickly, add back the eggplant, top with ♡ (black pepper and cheese) and it's done.
This is the tomato sauce from Recipe ID: 1295845. I made a big batch and use it in all kinds of recipes.
Recipe ID: 1299232 is Tomato Carbonara Pasta using the tomato sauce, milk and cheese. I recommend this too.
Recipe ID: 1296003 is another recipe using the tomato sauce. The Bunny Family's Omurice uses the tomato sauce for the rice and on top of the omelette!
Story Behind this Recipe
This pasta really puts the spotlight on the eggplant rather than the tomato sauce. The fat from the bacon adds fragrance and umami to the eggplant. Enjoy the tastiness of the eggplant, which doesn't take a back seat to the bacon-flavored tomato sauce.
1. Make sure to check the saltiness of the pasta boiling water. 2. Pan fry the eggplant slowly while the pasta is cooking. Take care not to let it burn. 3. Stop cooking the pasta just before the al dente stage. It will continue cooking when you mix it with the sauce.