Basic Pasta: Tomato and Eggplant - slim Japanese type

Method

• Bring a generous amount of water to a boil in a pot.
• Break the chili pepper in half, take out the seeds, put into the pot and soak.
• Make the sauce.
• Put olive oil in a pan, and saute the garlic over low heat until fragrant.
• Cut up the eggplants into easy to eat pieces.
• Start cooking the eggplant skin side down.
• When the skin is softened, turn the pieces over to brown the cut sides too.
• Add the bacon and other ingredients and saute until lightly cooked...
• ...then add the canned (cut) tomatoes, plus 50 ml of water (not listed).
• Add the salt and pepper and dried herbs.
• Remove the chili peppers from the pot and put into the pan.
• When the sauce has simmered down to a nice consistency, turn the heat off.
• Boil the pasta.
• Add salt to the water (1 teaspoon for every 1 liter) and cook the pasta to al dente.
• Drain the pasta and add the sauce.
• Toss quickly while heating through.