1 lb. maccheroni pasta
¼ lb. bacon
1.5 quart fresh tomato sauce
1 lb. mozzarella
Salt to taste
1 tsp. pepper
10 leaves fresh basil
EV olive oil as needed
Preheat the oven at 375 F
Cook the pasta in boiling water until al dente in deep pot.
Sauté the onions and bacon with a touch of EV olive oil until they start to caramelize. Add the dice eggplant and sauté until tender.
Pour the fresh tomato sauce and bring to simmer for 10-15 minutes until all the flavors come together.
In a oven safe container mix the maccheroni, the tomato sauce with bacon, onion and eggplant; add the basil leaves and half of the fresh mozzarella previously diced in even pieces. Top the pasta with the remaining mozzarella, drizzle with some Olive oil and bake in the oven for 20-25 minutes until the cheese is melted.
Remove the pan from the oven and sprinkle some oregano on top. Serve a generous portion and Buon Appetito!
Yields: 6 people