Slice the eggplants into 1cm thick rounds, mince the garlic, cut mozzarella cheese into 1cm cubes, and slice bacon into 1cm strips.

Boil a pot of water and cook the spaghetti according to package instructions. Drain and set aside.

Heat olive oil in a frying pan over low heat, add garlic, and sauté until fragrant. Add eggplants and cook over medium heat until soft and creamy. Remove from the pan.

In the same pan, fry the bacon for about 1 minute. Add the canned tomatoes, salt, pepper, consomme, and cooked eggplants. Stir and cook over medium heat for 3 minutes.