Eggplant Spaghetti Shimeji

Although the classic tomato sauce but the sauce spice blend that completely make the sauce so special. Alloy bacon, mushrooms and eggplant gives a unique touch to this pasta. Sour taste, slightly sweet and very fresh, especially when eaten warm!

ingredients:
125 g dried spaghetti, boiled until soft
100 g Japanese eggplant, sliced ​​thin crosswise
1 slice bacon, cut into pieces
100 g shimeji mushrooms, wipe
sauce:
1 tbsp vegetable oil
10 g onion, finely chopped
1 clove garlic, minced
150 g of tomato puree
1 tsp tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper powder
1 tsp sugar
1 tsp salt

How to Make:
Fry eggplant until wilted. Drain.
Saute bacon until it changes color. Drain.

sauce:
Saute onion and garlic until wilted and fragrant.
Enter puree tomatoes and other spices. Cook until boiling and thickened.
Add eggplant, bacon and mushrooms, stir until blended.
Enter the spaghetti, stir until well blended with the sauce. Lift.
Serving for 2 servings.