Eggplant and Bacon Tomato Pasta

Eggplant and Bacon Tomato Pasta

Makes full use of the savoriness of the bacon

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Nutrition values are for 0.7 g of sodium per 100 g/3.9 oz. of dried pasta when boiled.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

160 g (5-1/2 oz.)


100 g (3-1/2 oz.)

1 clove

7 oz.


2 Tbsp

as needed

as needed


  1. Cut the eggplants into 7 mm (1/4 in.) rounds, sprinkle with salt and put aside. Dry with paper towels. Cut the bacon into 3 cm (1 in.) pieces, and hit the garlic until crushed. Crush the tomatoes by hand, and remove the seeds and stems.
  2. Place and heat the olive oil, garlic and red chili pepper in a pan, and slowly saute. When the garlic is browned, remove it together with the red chili pepper.
  3. Add the bacon, and when cooked through, add the eggplant and stir fry together. Add the tomatoes when the egg plant is browned.
  4. While sometimes mixing together, cook until the liquid is reduced by 1/3. Boil the spaghetti in boiling water with 2 Tbsp of salt (extra), add to the pan, then quickly combine and serve on plates. When combining the spaghetti and sauce, the sauce adheres more easily if some of the water used to boil the spaghetti is added.

Cooking Basics

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed