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In a pot of boiling salted water, cook pasta as per packet directions.
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In a large pan, heat olive oil on medium heat, add onion, garlic, bacon and cook for 3 minutes.
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Next, place eggplant in pan and sauté for 3 to 5 minutes or until eggplants are tender.
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Add pine nuts, tomatoes, stock and reduce heat to a simmer and cook for 10 to 12 minutes until sauce has thickened. Season the sauce with salt and pepper.
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Tear basil leaves and add to pan.
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Strain pasta, toss through the sauce and finish with parmesan.
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Serve and enjoy with family and friends!
