Pasta with Eggplant, Tomatoes and Bread Crumbs
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Salt and pepper
1/4 to 1/2 cup extra virgin olive oil (use lesser amount if
using meat)
1/4 cup diced pancetta, guanciale or bacon, optional
1 cup coarse fresh bread crumbs
2 small-to-medium eggplants, about 12 oz., in 1/2" to 1" chunks
1 pound spaghetti or linguine
6 small or 3 medium tomatoes, about 12 ounces, cored, seeded and
in 1/2" to 1" chunks
1 to 2 teaspoons thinly sliced garlic
Chopped fresh basil or parsley for garnish

1. Set a large pot of water to a boil and salt it. Put half the oil
in a large skillet and turn heat to medium-high. Cook meat, if you
are using it, stirring occasionally, until just about crisp.
Remove with a slotted spoon. Add bread crumbs and cook, stirring
almost constantly, until nicely browned, 3 to 5 minutes; season
them with a bit of salt and pepper as they cook. Remove with a
slotted spoon and add remaining oil.

2. Cook eggplant, stirring occasionally and seasoning with salt and
pepper, until browned and tender, about 15 minutes. When it is
done, begin cooking pasta. Add tomatoes and garlic to skillet and
cook, stirring occasionally, until they soften, about 10 minutes.
By this time, pasta will be just about tender; when it is, drain
it.

3. Toss pasta with eggplant-tomato mixture, bread crumbs and meat, if
you used it. Taste and adjust seasoning, garnish, and serve.