Eggplant, bacon and tomato fusilli
1 tbs extra-virgin olive oil, plus extra if necessary
1 red onion, sliced
1 eggplant, cut into 1cm cubes 1 tsp dried oregano
4 free-range bacon rashers, sliced
1 x 400g tin chopped tomatoes 1 tsp apple-cider vinegar
1 tbs tomato paste
Pinch of salt flakes
400g fusilli pasta
100g feta, crumbled
1 handful parsley, roughly chopped (optional)
Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 1–2 minutes, until slightly softened. Add the eggplant and oregano, toss to coat in the olive oil and cook for 2–3 minutes, adding a splash more oil if the eggplant absorbs it all and the pan is looking dry. Add the bacon and toss to combine, then cook for another 3–4 minutes, until the eggplant is tender. Stir in the tomatoes, vinegar, tomato paste and salt and bring to the boil, then reduce the heat to a simmer and leave to cook for 10–15 minutes, until the sauce has thickened and reduced.
Meanwhile, bring a separate large saucepan of water to the boil, add the fusilli and cook according to the packet instructions.
Reserving a small cup of the pasta cooking water, drain the fusilli, then add it to the pan with the eggplant sugo. Toss everything together, adding a splash of the pasta cooking water, then divide among bowls. Scatter over the feta and parsley and serve.