アラビアータ（ナスのアラビアータ）｜George ジョージさんのレシピ書き起こし

Remove the stem and calyx of the eggplant and cut it in half lengthwise.
Make a grid pattern on both sides of the eggplant.
Sprinkle salt on both sides of the eggplant.
Chop the garlic and onion.
Cut the bacon into strips.
Blend the can of whole tomatoes in a blender.
Cut the chili peppers and soak them along with the seeds in water (not included in the recipe) for 15 to 20 minutes.
Wipe off any moisture from the eggplant with kitchen paper.

Add olive oil to a frying pan.
Place the eggplant cut side down and bake.
Flip and cook again.
Flip it over again and brown the cut side.
Remove the eggplant and add the bacon, onion and garlic, then sauté over medium-low heat.
Add chili pepper, white wine, and white stock and heat.
Add the can of whole tomatoes.
Add the water that the chili peppers were soaked in (not included in the recipe).
Once the sauce has thickened, add the eggplant.
Cook over low to medium heat until both sides of the eggplant are coated with the sauce.

Place 2 on a plate.
Finish by sprinkling parsley on top.