Eggplant, Bacon & Pine nut Sugo with Vegeroni Spirals

Cook Time 25 minutes + 10 minutes preparation

Servings 4


375g vegeroni spirals

3 tbsp extra virgin olive oil

1 small white onion, diced finely

2 garlic cloves, sliced thinly

150g rindless bacon, finely diced

1 to 2 eggplants cut into 1 cm cube

½ cup pine nuts

1 jar of tomato passata

½ bunch of basil

½ cup grated parmesan

Salt & pepper


In a pot of boiling salted water, add the pasta and cook as per packet directions.

In a large pan, heat olive oil on medium heat, add onion, garlic, bacon and cook for 3 minutes.

Next, place the eggplant in a pan and sauté for 3 to 5 minutes or until the eggplants are tender.

Add pine nuts, tomatoes and reduce heat to a simmer and cook for 10 to 12 minutes until the sauce has thickened. Season the sauce with salt and pepper.  

Tear basil leaves and add to the pan.

Strain pasta, toss through the sauce and finish with parmesan. Serve and enjoy with family and friends!


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