Eggplant and bacon tomato sauce pasta

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

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.

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.

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

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

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

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

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.