Eggplant and bacon tomato sauce pasta

Italian
Pasta tomato sauce
Kataoka Mamoru
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The eggplant is cooked slowly with a lot of oil to improve the flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 30 minutes
Cooking time without tomato sauce
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How to make it
1

Peel eggplants alternately, leaving the skin behind, and cut into 2cm pieces.

2

In a frying pan, add olive oil (4 tablespoons) and heat over medium heat, fry the eggplant crust until crispy, then pour over kitchen paper.

3

In a frying pan, add olive oil (60cc) and red chili peppers and heat, add bacon and stir-fry quickly, then add the cut eggplant in 1 and fry until soft.

4

While frying the eggplants, boil the spaghetti until slightly firm. (Approximately: about 1 minute before the displayed time)

5

Add tomato sauce, shredded basil leaves and parsley to 3, then add spaghetti boiled soup (about 30ml) and simmer.

6

Add the boiled spaghetti and spaghetti boiling soup (about 50ml) and mix well, then remove from the heat.

7

Add 2 tablespoons of Parmesan cheese, 1 tablespoon of olive oil, salt and coarsely smelt black pepper to 6 and mix.

8

Serve it on a plate, garnish with the remaining Parmesan cheese, parsley, and the eggplant crust you've put up on kitchen paper and it's finished.

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