Our potager has yielded a nice crop of japanese eggplant and tomatoes, so in spite of the nausea, I got creative with dinner last night. For once in my life, I truly created a successful recipe that is not in existence. Sure, I regularly cook with creative license and liberality, but that’s usually just a bit of tweaking. No, this time…this time, I don’t even know what to call this wonder of a one-bowl pasta dish. How about grilled-eggplant-with-a-rich-and-fragrant-bacony-tomato-basil-penne. That should do it. Print Grilled Eggplant, Bacon, Tomato and Basil Penne Author: Ruth Simons Recipe type: Entree Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 6   Ingredients 1 large eggplant, or 4 medium japanese eggplants 4 slices thick-cut bacon 1 large yellow onion, diced 3 large cloves garlic, minced ½ cup red wine 3 cups cherry tomatoes, halved 1 (12 oz) can peeled tomatoes in juice (diced with […]