1. Cook pasta as per packet directions.
  2. In a large pan, heat olive oil on medium heat
  3. Add onion, garlic and bacon and cook for 3 minutes
  4. Next place eggplants in a pan and saute for 3-5 minutes or until tender.
  5. Add bay leaves, pine nuts and crushed tomatoes and reduce heat to a simmer
  6. Cook for 10-12 minutes until sauce has thickened. Season with salt and pepper
  7. Tear basil and add to pan.
  8. Toss pasta through sauce and serve with grated parmesan cheese