Eggplant and bacon pasta

Method

• 1
  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
• 2
  Meanwhile, heat oil in a large saucepan over medium-high heat. Add bacon and eggplant. Cook, stirring, for 5 minutes or until bacon is crisp and eggplant is golden. Add tomato and garlic. Cook, stirring, for 1 minute or until fragrant.
• 3
  Add tomato pasta sauce. Bring to the boil. Stir in olives. Reduce heat to low. Simmer, uncovered, for 5 minutes or until eggplant is tender. Add pasta and basil. Gently toss to combine. Serve pasta sprinkled with ricotta and basil leaves.