In this pasta dish, the bright colors of eggplant, tomato, and arugula shine. As for flavor, the combination of bacon, Light in Sodium Kayanoya Vegetable Stock Powder, garlic, and olive oil produces a memorable taste sensation in this easy–to–prepare pasta. You can replace spaghetti with short pasta such as fusilli for great results.
3 ½ ounces eggplant (quarter of 1 medium–size eggplant)
5 ounces tomato (half of 1 medium–size tomato)
2 ounces bacon slices (about 2 slices)
2 ounces baby arugula or regular arugula
1 clove garlic
6 ounces spaghetti
1 packet Light In Sodium Kayanoya Vegetable Stock Powder (dashi removed from packet)
2 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper
Parmesan cheese (optional)
Cut eggplant and tomato into ½ inch cubes.
Cut bacon crosswise into thin pieces.
When using regular arugula, cut into 2–inch long pieces.
In a large pot, bring water to a boil. Add a little salt and cook spaghetti following the instructions on the package.
Drain spaghetti, saving ½ cup of the liquid.
Place large skillet on low heat. When skillet is hot, add 1 tablespoon of oil, and bacon.
Cook for 2 minutes, or until most of the bacon fat dissolves.
Add garlic and cook for 20 seconds.
Add remaining 2 tablespoons olive oil, add eggplant, and stir with spatula for 3 minutes.
Add cooked spaghetti and Light in Sodium Kayanoya Vegetable Stock Powder, along with 6 to 7 tablespoons of the liquid from the pasta, and toss with eggplant and bacon. Add tomato and arugula and gently toss with spaghetti in the skillet.
Salt and pepper to taste.
Divide and serve pasta on two plates.
Top with Parmesan cheese if you like.