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
parmesan, grated


Step 1
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.

Step 2
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.

Step 3
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

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