Adam Swanson, head Chef of Zucca, shows us how to prepare this impressive main dish
Cook pasta as per packet directions.
In a large pan, heat olive oil on medium heat. Add onion, garlic, bacon and cook for 3 mins.
Next, place eggplant in pan and sauté for 3 to 5 mins or until eggplants are tender.
Add bay leaves, pine nuts, tomatoes and reduce heat to a simmer. Cook for 10 to 12 mins until sauce has thickened.
Season with salt and pepper.
Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.
Serve with grated parmesan.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Time: 25 minutes
Serves: 2 as a main
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