I have so much fresh tomatoes from my backyard I've been snacking on them everyday. They are very sweet and yummy sprinkled with a little sea salt and of course they are excellent in pasta dishes. There is no comparison in flavor with the canned stuff.
Bucatini with Eggplant and Tomatoes
4 ounces bucatini or spaghetti
1 ounce pancetta or unsmoked bacon, diced
½ cup chopped onion
1 Asian eggplant, peeled and cubed
4 large fresh tomatoes, peeled and cubed
sea salt to taste
a pinch of red pepper flakes
1 tablespoon chopped fresh Italian parsley
coarsely grated Romano cheese
- Cook pasta according to package directions.
- In a large skillet, brown the pancetta or bacon. Add onion and cook for 2 minutes. Add eggplant and cook until both onion and eggplant are soft. Add tomatoes, red pepper flakes, and salt; cook for 3 minutes. Turn heat off and add cooked and drained noodles. Sprinkle with parsley and dish up. Top with cheese.