Eggplant Tomato Pasta with Bacon

Cook the pasta in a large pot of boiling generously salted water, until al dente. Drain, reserving ½ cup cooking water.
Heat 2 tbsp olive oil in a non-stick frying pan. Then the panko. Cook, stirring occasionally until the breadcrumbs are toasted, about 3 minutes. Stir in halloumi and cook for 2 minutes more. Season with salt and black pepper. Transfer the breadcrumbs onto a plate.
In the same pan, heat 3 tbsp olive oil. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Transfer to a plate, leaving as much oil as possible in the pan.
Add eggplant, cook until golden and tender, about 5 minutes. Lower the heat if the eggplant starts to get dark brown and add 2 tbsp oil. Stir in garlic and onion, cook for 3 minutes until fragrant. Stir in tomato paste.
Add crushed tomatoes and stir in spices. Season with salt and black pepper. Add parsley, simmer for 10 minutes.
When the sauce is ready, stir in bacon and parmesan. Toss with pasta and add ¼ cup cooking water. Taste and adjust the seasoning.
Serve topped with halloumi breadcrumbs and a sprinkle of red pepper flakes. Enjoy!