You can never have too many main course recipes, so give Spicy Eggplant Spaghetti a try. This dairy free recipe serves 2 and costs $1.81 per serving. One portion of this dish contains roughly 19g of protein, 38g of fat, and a total of 782 calories. If you have onion, garlic clove, tomato, and a few other ingredients on hand, you can make it. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is good. Similar recipes include Spicy Eggplant Spaghetti, Spicy Sausage & Eggplant Spaghetti Bake, and Eggplant Spaghetti.

Directions

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Heat 1 tbs of the oil in a large deep frying pan over medium heat. Cook the chilli, onion, garlic and bacon for 3-4 minutes, or until the onion is golden and the bacon browned. Remove from the pan and set aside.
3. Add the remaining oil to the pan, cook the eggplant and dried basil over high heat, tossing to brown on all sides. Return the bacon mixture to the pan, add the vinegar, tomato and basil (if using fresh basil) and cook until heated through. Season.
4. Serve the spaghetti topped with the eggplant mixture.

Step 1.

Cook the pasta in a large saucepan of boiling salted water until al dente.

Step 2.

Drain well and return to the pan to keep warm.

Step 3.

Heat 1 tbs of the oil in a large deep frying pan over medium heat. Cook the chilli, onion, garlic and bacon for 3-4 minutes, or until the onion is golden and the bacon browned.

Step 4.

Remove from the pan and set aside.

Step 5.

Add the remaining oil to the pan, cook the eggplant and dried basil over high heat, tossing to brown on all sides. Return the bacon mixture to the pan, add the vinegar, tomato and basil (if using fresh basil) and cook until heated through. Season.

Step 6.

Serve the spaghetti topped with the eggplant mixture.