Bacon And Eggplant Pasta

• 1/2 pound Bacon
• 3 Medium Eggplants, diced into half inch cubes
• 1 Medium Yellow Onion, diced
• 2 teaspoons Fresh Thyme, minced
• 1/2 teaspoon Salt
• 1 teaspoon Dried Oregano
• 1 box or can pureed Tomatoes
• 1 pound dried Fettuccine or Rigatoni cooked to al dente
• Fresh Parmesan to taste
• 1 ladle of pasta water
• 1 tablespoon Olive oil

1. Preheat oven to 400 Degrees. Put eggplant, onion and thyme on baking sheet and drizzle with olive oil and salt. Bake until tender and onion begins to brown about 20 minutes.
2. Lay bacon on baking sheet and roast until bacon is cooked through and almost crispy. You can roast at the same time as eggplant.
3. Next, blend the roasted vegetables and bacon until smooth. Add puree to sauce pan and add the tomatoes and oregano. Cook on medium heat while you bring pot of water to boil and cook pasta.
4. Adjust seasoning and toss with cooked pasta adding one ladle of pasta water. Top with Parmesan Cheese.

bacon, eggplants, yellow onion, fresh thyme, salt, oregano, tomatoes, rigatoni, fresh parmesan, ladle of pasta water, olive oil

Taken from food52.com/recipes/67619-bacon-and-eggplant-pasta (may not work)