Spaghetti with eggplant, mushrooms and bacon
Very tasty, satisfying meal.
Instead porcini mushrooms can be used, but the mushrooms give a special flavor.
Instead you can use eggplant zucchini.
The amount of said ingredients is obtained 6-8 servings.
Instead porcini mushrooms can be used, but the mushrooms give a special flavor.
Instead you can use eggplant zucchini.
The amount of said ingredients is obtained 6-8 servings.
Ingredients
- 300 grams of eggplant
- 20-30 g of white dried mushrooms
- 250 g bacon (ham, sturgeon, ham, etc.)
- 150 g onion
- 250 g tomatoes
- 200 grams of pasta (pasta or any)
- 100 g of cheese
- salt
- pepper
- vegetable fat
Preparation
Mushrooms pour boiling water and leave for 30 minutes.
Finely chop the onion.
Eggplant cut into cubes.
If they are bitter, they should be salt and leave for 30 minutes, then rinse in cold water.
Dice tomatoes.
Bacon cut into small pieces.
Finely chop the mushrooms.
Cheese grate.
In vegetable oil fry the onion.
Add the mushrooms, cover and fry, stirring, over medium heat for 10-15 minutes.
Add bacon, lightly fried.
Add the eggplant, salt and pepper.
Fry, under the lid, for 20-25 minutes.
Add the tomatoes and fry for 5-7 minutes.
Spaghetti boil in salted water until tender (as indicated on the package).
By the eggplant with mushrooms and bacon add spaghetti and mix.
When serving sprinkle with cheese and herbs.
Bon Appetite!
