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Pasta with eggplant and speck
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Pasta with Eggplant, Speck, Walnuts, and Fresh Tomato

This eggplant, bacon, walnut, and fresh tomato sauce is an easy one to throw together while the pasta is cooking.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: entree, first course, Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

  • 200 g short pasta (penne, fusilli)
  • 1/2 onion
  • 1 eggplant medium-sized
  • 75 g speck or bacon
  • 2 tomatoes medium-sized
  • 6 walnut kernels
  • 60 ml olive oil 1/4 cup
  • 20 g Grated Parmesan Cheese

Notes

  1.  Chop the onion finely.  Chop the eggplant into small cubes. Chop the tomato into small pieces. If needed, cut the speck or bacon into thin strips. Crumble the walnut halves.
  2. Put a large pot of water on to boil.
  3. Heat a 4 Tbsp olive oil in a frying pan.  Add the onion and eggplant cubes. Stir frequently until they start to brown slightly.
  4. Add the speck or bacon.  Stir frequently while it is cooking.
  5. Once the water in the big pot boils, add salt, then cook the pasta as per the instructions on the packet.
  6. Add the chopped tomatoes to the frying pan mix.  Sprinkle with salt and pepper. Cook for 5 minutes until the eggplant is cooked through.  Add the crumbed walnuts. Note: if the pasta hasn't finished cooking yet, turn the heat under the frying pan down to low to keep the sauce warm.
  7. Drain the pasta when it is at it's al dente stage. Add 1/4 cup olive oil to the big pot.  Tip the pasta back in.  Scrape the eggplant sauce over the pasta and mix well.  
  8. Sprinkle the grated Parmesan Cheese over the pasta and mix in.
  9.  Eat immediately.