1. In a pot of boiling salted water, cook pasta as per packet directions.
  2. In a large pan, heat olive oil on medium heat, add onion, garlic, bacon and cook for 3 minutes.
  3. Next, place eggplant in pan and sauté for 3 to 5 minutes or until eggplants are tender.
  4. Add pine nuts, tomatoes, stock and reduce heat to a simmer and cook for 10 to 12 minutes until sauce has thickened. Season the sauce with salt and pepper.
  5. Tear basil leaves and add to pan.
  6. Strain pasta, toss through the sauce and finish with parmesan.
  7. Serve and enjoy with family and friends!

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