Mafalde (pasta) with eggplant and speck

That autumn is about to come I’m sure, by the calendar … but this week we touched again 35 degrees with a humidity that is frightening! I still have no clear ideas about what to cook !!! I should propose still cold pasta salads? But hot or not I want to change the menu and start to delight of things that taste of autumn! Bacon for example, is an ingredient that I love very much, especially for recipes autumn.
Today I tried the mafalde court of Pasta Garofalo gluten free (It’s a Italian brand very popular). They are made from corn, rice and quinoa. I advise because they are really good! Keep cooking and shape.
mafalde eggplant and bacon
Ingredients for 4 
400 grams of pasta Mafalde Garofalo gluten free
2 eggplant purple
1 hg speck (or smoked ham-bacon)
a little bit of chopped white onion
a nut of butter, a spoon of olive oil, a pinch salt
fresh chives
Wash and cut the eggplants in half, cut deeply with a knife (designed as a grid) put oil and salt and bake at 180 degrees for about 20 minutes. The flesh will be tender. if need more time, increase the cooking but lowered the oven.
Once cooked, carved out the flesh with a spoon and chop fine. Separately, put in a pan chopped white onion, a knob of butter, olive oil and the onion just begins to brown put the bacon cut into strips. Cook for a few minutes, then add the chopped eggplant. Saute and turn off.
In salted water cook for 7 minutes and the pasta “al dente”. Toss in the pan with bacon and eggplant, put if you want a little bit of smoked cheese. It will be a touch greedy.
Add chives chopped fine (a knife, chop ever, would make an unpleasant smell), stir and serve!
Enjoy your meal!!
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