Tomato And Eggplant Stuffed Pasta Shells

• 1 None aubergine (about 10 oz), diced
• 1 clove garlic, finely chopped
• 1 None red chili pepper, seeded and finely chopped
• 2 stems fresh oregano, leaves stripped and chopped
• 3 tbsp olive oil
• 14 oz large pasta shells
• 4 oz bacon, diced
• 1 1/4 lbs ripe tomatoes, diced
• 2 tbsp tomato paste
• 2/3 cup vegetable stock

1. Preheat the oven to 400u0b0F. Toss the eggplant, garlic, chili pepper and oregano with 2 tbsp of the oil. Season with salt and transfer to a baking pan. Roast for 15 mins. Meanwhile, cook the pasta in boiling salted water according to the package directions.
2. Heat remaining 1 tbsp oil in a medium saucepan on medium heat. Add the bacon and cook until crispy. Drain bacon on paper towels. Add the tomatoes to the saucepan and cook for 1-2 mins. Stir in the tomato paste then the stock. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins. Add the roasted eggplant and bacon and season with salt, black pepper and a pinch of sugar.
3. Drain the pasta and arrange on plates. Fill with the eggplant mixture.

aubergine, clove garlic, red chili pepper, oregano, olive oil, pasta shells, bacon, tomatoes, tomato, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/21912 (may not work)