Tomato And Eggplant Stuffed Pasta Shells - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
Drain the pasta and arrange on plates. Fill with the eggplant mixture.