Bacon and eggplant Pasta

We came up with this recipe during a fridge clean up and it wound up being a hit. The saltiness of the bacon with the sweetness of the roasted eggplant and onions creates an ideal balance. The blended eggplant gives the sauce creaminess without adding any cream. It is also an easy, quick weeknight meal as most work is done by the oven and very kid friendly. It would be good also used in lasagna.

Bacon and Eggplant Pasta
Serves 6
 
½ pound of bacon
3 medium eggplants, diced into half inch cubes
1 medium yellow onion, diced
2 teaspoons fresh thyme
½ teaspoon salt
1 teaspoon dried oregano
1 box pureed tomatoes
1 bag/box of dried Fettuccine or Rigatoni pasta, cooked to al dente
½ cup olive oil
Fresh grated Parmesan Cheese
 
Preheat oven to 400 F.  Lay bacon on baking sheet and roast until bacon is cooked through and almost crispy.  Toss eggplant, onions and herbs with olive oil and lay on baking sheet.   Roast until cooked through and beginning to brown. Place bacon in food processor and blend until almost a paste. Remove and reserve. Next blend the roasted vegetables until smooth. Add both the bacon paste and the vegetable to a sauce pan and stir. Add the tomatoes and cook over medium heat until bubbly. Adjust seasoning and toss with cooked pasta with one ladle of pasta water.

Top with fresh Parmesan cheese