Eggplant Zucchini Rigatoni with Bacon

Get all your prep done before you start cooking. Cut the eggplant and zucchini into bite-sized pieces. Mince the garlic and finely chop the onion.
Cook the pasta in a large pot of generously salted boiling water, until al dente. Drain, reserving ½ cup cooking water.
Heat 3 tbsp oil from the sun-dried tomatoes over medium high in a large non-stick skillet. Add eggplant, season with ½ teaspoon salt and pepper. Add 1-2 tbsp oil, this way the eggplant will become buttery tender. Cook over medium-high heat, until soft and golden, about 5 minutes. Stir occasionally. Remove from skillet.
Heat 2 tbsp oil in the same skillet, add zucchini and season with the remaining salt and pepper. Cook over medium-high heat, until soft and golden, about 3-5 minutes. Stir occasionally. Remove from skillet, leaving as much oil as possible in the pan.
Add bacon, cook until crispy and golden brown, stirring occasionally, for about 3 minutes. Stir in garlic and onion, cook for 2 minutes, until soft and fragrant. Season with chili flakes, sweet paprika and thyme.
Return eggplant and zucchini back to the skillet. Add sun-dried tomatoes and cook for 2 minutes. Stir in tomato paste and add ¼ cup of the cooking water. Add pasta, basil and Parmesan, stir until combined. Add the remaining cooking water, stir until glossy.
Taste, and adjust salt to your own liking. Remove from heat.
Divide pasta among bowls, serve with grated Parmesan. Enjoy!