Cut the eggplant into half-moon slices. Boil spinach briefly, rinse in cold water, drain, and cut into 4cm pieces. Mince the garlic.

Slice the bacon into 1cm strips.

Boil spaghetti in salted water according to package instructions. Reserve 2 tbsp of pasta water before draining.

Heat olive oil in a pan, add garlic, and sauté until fragrant. Add bacon and eggplant, and stir-fry over medium heat.

Add canned tomatoes, salt, consomme, pepper, and reserved pasta water to the pan. Bring to a boil, then add spinach and mix well. Toss in the cooked spaghetti.