EGGPLANT & BACON PASTA ''PUTTANESCA''

500 g pasta of choice

1-2 tbsp olive oil

150 g bacon, sliced

150 g eggplant (approx. 1 large eggplant), cut into cubes

1 green bell pepper, sliced

6 garlic cloves, minced

400 g tin tomatoes, chopped

2 tsp sugar

100 g cherry tomatoes, halved

150 g olives, pitted

2-3 tbsp capers

½ handful of fresh basil (or parsley) + more to garnish

½ tsp red pepper flakes (optional)

Salt and pepper

Parmesan, freshly grated

Cook the pasta according to the instructions on the packet and drain.

Heat the oil in a large saucepan, add the bacon and fry until golden. Add the eggplant and peppers, and keep stirring for 5 minutes on a medium heat. Add the garlic and sauté until the garlic is slightly golden. Stir in the tinned tomatoes, sprinkle with sugar, and leave to simmer for 5 minutes.

Stir in the cherry tomatoes, olives, capers and red pepper flakes, season with sugar, and continue to simmer to allow all the flavours to blend for 4+ minutes. Stir in the chopped basil and season with salt and pepper to taste.

Serve with the sauce tossed through the cooked pasta.

Garnish with parmesan and herbs.