Cut a shallot & cook it in olive oil on medium heat. Add oregano, rosemary, tomato paste and let it all simmer
Chop the eggplant into small cubes. Add it to the shallot with the bacon and let this all cook for about 5 min
Add the pasta to the water and cook it for 1 min less than the recommended time. Save a cup of pasta water when draining it
Add the cream to the bacon & eggplant while the pasta is cooking. Let it simmer on low heat, taste and season with salt & pepper
Add the pasta to the sauce along with some pasta water, grate some parmesan and add fresh basil. Mix it all together and serve with some extra fresh basil
