Eggplant-tomato farfalle

Name: eggplant-tomato farfalle
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g farfalle pasta, bag 500 g; 1 duopack smoked bacon cubes 250 g; 1 eggplant; 2 el olive oil; 2 onions in half rings; 2 tl dried Italian herbs; 1 tray Cherry tomatoes (250 g), halved; 1 bag mini balls of mozzarella cheese, 150 g

A tasty Italian recipe. The main course contains the following ingredients: meat, farfalle (pasta, bag 500 g), smoked bacon cubes (250 g), eggplant, olive oil, onions (in half rings), dried Italian herbs, cherry tomatoes ((250 g), halved) , mini-balls of mozzarella (cheese and 150 g).

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
Heat a large frying pan and fry the bacon cubes for about 5 minutes. Meanwhile, cut the aubergine into cubes (brunoise). Take the bacon cubes out of the pan and drain on kitchen paper. Add the oil to the bacon fat and fry the onions for 3 minutes. Add the eggplant and Italian herbs and cook over high heat for 2 minutes. Lower the heat and let the eggplant with the lid on the pan cook for 5 minutes.
Add the tomatoes and bacon cubes to the eggplant and cook for another 1 minute. Season with salt and pepper.
Add the pasta and the mozzarella to the aubergine and the tomatoes and warm for 1 more minute. Divide over 4 plates and serve immediately.