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Spicy Eggplant Spaghetti

A recipe from the Good Food collection.


Spicy Eggplant Spaghetti
Spicy Eggplant Spaghetti
300 g (10½ oz) spaghetti
125 ml (4 fl oz/½ cup) extra virgin olive oil
2 red chillies, finely sliced
1 onion, finely chopped
3 garlic cloves, crushed
4 bacon slices, chopped
400 g (14 oz) eggplant (aubergine), diced
2 tablespoons balsamic vinegar
2 tomatoes, chopped
3 tablespoons shredded basil


Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Heat 1 tablespoon of the oil in a large, deep frying pan over medium heat. Cook the chilli, onion, garlic and bacon for about 5 minutes, or until the onion is golden and the bacon browned. Remove from the pan and set aside.

Add half the remaining oil to the pan and cook half the eggplant over high heat, tossing to brown on all sides. Remove from the pan and set aside to keep warm. Repeat with the remaining oil and eggplant.

Return the bacon mixture and all the eggplant to the pan. Add the vinegar, tomato and basil and cook until heated through. Season well.

Serve the spaghetti topped with the eggplant mixture.

Main ingredient:
Eggplant, Pasta
Lunch, Dinner

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