Penne with eggplant, bacon, beer and rosemary

A different pasta recipe that combines eggplant with bacon and rosemary and beer.

Ingredients

1/2 kilos of pens

1 large eggplant flask, cleaned and cut into cubes

1 onion, finely chopped

1 clove of garlic melted

1 cup lager beer

200gr. bacon cut into cubes

1 tablespoon rosemary

1 cup grated parmesan

1/2 a cup of olive oil

salt, freshly ground pepper

Instructions

Put a large pan on medium heat and sauté the eggplant pieces with olive oil until soft.

Add the bacon, onion and garlic and sauté for an extra 2 minutes. Add the beer and rosemary, season with salt and pepper and mix gently. Allow the liquid to reduce to half the original amount.

At the same time, boil the penne in a separate pot in salted water until they are cooked al dente, strain them and add them to the sauce. Stir and leave for 30 seconds. Serve immediately, sprinkling with parmesan and freshly ground pepper.