Recipe information
Yield
Serves 4
Ingredients
8 bacon slices, chopped
1 large onion, chopped
1 small eggplant, cut into 1-inch cubes
2 cups chopped peeled seeded tomatoes
4 large garlic cloves, chopped
1 tablespoon red wine vinegar
1 teaspoon dried thyme, crumbled
1/3 cup drained capers, rinsed
1 pound penne pasta
2 tablespoons olive oil
1 1/2 cups feta cheese (about 7 ounces), crumbled
1/2 cup pitted Kalamata olives
Chopped Italian parsley
Preparation
Step 1
Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.
