Spaghetti with Sauteed Eggplant

Spaghetti with Sauteed Eggplant

  • 12 oz Amish Naturals Spaghetti
  • 4 qt Water
  • 1 Tbsp Kosher Salt
  • 3 slices Bacon, diced
  • 1/4 cup Pine Nuts
  • 1 Tbsp Butter
  • 1/4 cup Shallots, minced
  • 1 tsp Garlic, minced
  • 2 cups Eggplant, peeled and diced
  • 1 cup Vegetable Stock
  • 1/2 cup Grape Tomatoes, halved
  • 1 Tbsp Olive Oil
  • Salt and Pepper to Taste
  • Parmesan Cheese for Garnish
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside
In a small saute pan cook bacon until nearly crisp, drain grease. Stir in pine nuts and toast until they are golden brown. Reserve for garnish.
In a large saute pan over medium heat cook butter until it begins to brown. Stir in garlic and shallots and saute, while stirring constantly for 1 minute. Add eggplant and continue to saute for 3 minutes. Turn heat to high and deglaze pan with vegetable stock. Simmer until stock is nearly reduced. Add tomatoes and olive oil and season to taste. Stir in cooked pasta, and cook long enough to heat. Garnish with freshly shaved parmesan cheese and bacon/pine nut mixture.



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