I love to cook with leftovers and scraps. One, so that they don’t go to waste and two, so that I have a chance to invent and create something new and interesting. And in this case there was 4 extra pieces of bacon and a medium-size eggplant that was getting old.

This was very easy since I used Prego sauce, and didn’t have to make the sauce from scratch. I just chopped the eggplant into bite-size pieces and then sauteed it in olive oil until soft. A couple a cloves of fresh garlic would have be great to chop and sautee with the eggplant, but I was out.

The bacon I cooked until slightly crispy and then diced into tiny bits to spread the flavor throughout the dish. Then i mixed it with the sauce along with the cooked eggplant. And the spaghetti was delicious. Parmesean and wine optional.

-Recommended Music: Dean Martin