Eggplant and bacon tomato sauce pasta

Peel the eggplant lengthwise, alternating between strips, leaving the skin on, and cut into 2cm slices

Put 4 tablespoons of olive oil in a frying pan over medium heat, fry the eggplant skin until crispy, then remove from the pan and place on kitchen paper

Heat olive oil (60cc) and red chili pepper in a frying pan, add the bacon and fry briefly, then add the eggplant cut in step 1 and fry until soft

While the eggplant is frying, boil the spaghetti until it is slightly firm (approximately 1 minute before the recommended cooking time)

Add the tomato sauce, finely chopped basil leaves, and parsley to step 3, then add the spaghetti cooking water (about 30ml) and simmer

Add the boiled spaghetti and spaghetti cooking water (about 50ml), mix well, and remove from heat

Add Parmesan cheese (2 tablespoons), olive oil (1 tablespoon), salt, and coarsely ground black pepper to 6 and mix

Arrange on a plate and garnish with the remaining Parmesan cheese, parsley, and the eggplant skins that have been placed on kitchen paper