Steps

1. Finely slice 1/2 red bell pepper and 1/2 yellow bell pepper. Cut into a size and shape that is easy to mix with pasta and eat.
   🕒 00:36
2. Finely slice 2 eggplants.
   🕒 02:07
3. Bring water to a boil and start cooking 180g of linguine for 9 minutes.
   🕒 02:36
4. Cut 50g of bacon into cubes.
   🕒 02:57
5. Lightly boil 1 zucchini and the sliced eggplant in boiling water for about 30 seconds to 1 minute, then drain.
   🕒 03:42
6. Heat a drizzle of olive oil in a frying pan and lightly sauté the cubed bacon.
   🕒 03:59
7. Stir-fry the sautéed bacon with the blanched and drained zucchini and eggplant in the frying pan.
   🕒 05:18
8. Cut 1 pack of mini tomatoes into quarters and add them to the frying pan. Add the mini tomatoes last and cook until they start to break down, creating a tomato-base-like consistency.
   🕒 05:44
9. Season with salt (to taste) and black pepper (to taste). Finish the dish while leaving a slight bite to the vegetables and ensuring they are not overcooked.
   🕒 06:25
10. Reserve a portion of the pasta cooking water.
    🕒 06:43
11. Add the al dente cooked linguine to the frying pan. Simmer with the reserved cooking water to allow the pasta to absorb the vegetable flavors.
    🕒 06:54
12. Add 20g of butter and a drizzle of olive oil, and mix gently.
    🕒 08:09
13. For the finish, add 30g of Parmesan cheese as desired, turn off the heat, and mix well.
    🕒 08:22