1 tbsp olive oil

1 large eggplant/aubergine, cut into small cubes

6 rashers smoked streaky bacon, roughly chopped

1 tbsp garlic infused oil

1 red chili, finely chopped

2 x 400g/14oz cans chopped tomatoes

300g gluten free pasta (we used fusilli)


Heat the oil in a large frying pan.

Add the eggplant/aubergine and cook for 8 mins until soft.

Add the bacon and fry until cooked through, adding the garlic oil  and chili for the final min.

Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly.

Meanwhile, cook the pasta.

Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Eggplant, chilli & bacon pasta
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