MEDITERRANEAN STYLE PENNE

8 bacon slices, chopped
l large onion, chopped
l small eggplant, cut into l” cubes
2 cups chopped peeled seeded tomatoes
4 large garlic cloves, chopped
l tbsps. red wine vinegar
l tsp. dried thyme, crumbled
l/3 cup drained capers, rinsed
l lb. penne pasta
2 tbsps. olive oil
l-l/2 cups feta cheese (about 7 oz.s) crumbled
l/3 cup pitted Kalamata olives
Chopped Italian parsley
Cook bacon in heavy large skillet over med-high heat until crisp.
Transfer to paper towels using slotted spoon. Add onion and eggplant
to drippings in skillet. Saute over med-high heat until eggplant is
tender and golden, about l5 mins. Add tomatoes, garlic, vinegar and
thyme. Reduce heat to medium and cook 5 mins. Stir in capers. Season
with s&p. Cook pasta in large pot of boiling salted water until just
tender but still firm to bite. Drain. Transfer to large bowl. Toss
with olive oil. Mix in eggplant sauce, feta, olives and bacon.
Sprinkle with parsley and serve.
Serves 4.