Meaty eggplant is cooked with bacon and beer and tossed with penne pasta in this quick and filling dish!
Serves: 4 Preparation time: 10′ Cooks in: 20′ Ready in: 30′
500g penne pasta
1 large eggplant, diced
1 onion, finely chopped
1 garlic clove, crushed
1 cup lager beer
200g bacon, diced
1 tsp rosemary, finely chopped
½ cup extra-virgin olive oil
salt, black pepper freshly ground
In a large pan heat olive oil over medium heat. Add onion and garlic and gently cook, for 5 minutes or until light golden. Increase heat, add bacon and eggplant and cook, stirring, for 2-3 minutes until golden.
Add beer and rosemary and season with salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until sauce thickens.
Meanwhile, cook pasta according to packet instructions (al dente). Drain well, then toss with sauce in the pan. Serve with parmesan and freshly ground pepper.
Photo: Vangelis Paterakis – Food styling: Elena Jeffrey