Check out this suggestion and surprise the family with this tasty and nutritious pasta.


  • 2 packages of pen or screw pasta
  • 500 grams of tomato pulp
  • 2 sliced ​​eggplants
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 8 slices of bacon, chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • ¾ cup chopped green olives
  • 1 teaspoon of oregano
  • 1 cup (tea) of water
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 100 grams of grated parmesan cheese

Preparation Mode

  1. Preheat the oven to medium temperature.
  2. Provide and separate all the ingredients.
  3. Place the eggplants in a colander and sprinkle with a spoonful of salt.
  4. Let it rest for 20 minutes.
  5. Wash under running water and dry with paper towel.
  6. Brush with olive oil, place in a pan and bake for 20 minutes, turning halfway through. Reserve.
  7. Fry the bacon over medium heat until it releases its fat and turns golden.
  8. Add the onion, garlic, olives, oregano, water, tomato pulp, pepper, salt and cook for 10 minutes.
  9. Cut the eggplants into thin strips, add to the sauce and cook for 5 minutes. Reserve.
  10. Cook the pasta according to package instructions and then drain.
  11. Drizzle with sauce and sprinkle with Parmesan cheese.
  12. Serve.

Mom Tips

If you prefer, reduce the amount of tomato pulp.

Approximate yield of 8 servings.


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