Start this recipe by cutting the aubergine in half, place onto a baking tray and season with salt and pepper. Push in the garlic cloves, drizzle with a little oil and bake for 25-30 minutes until the flesh is soft. Allow to cool down completely. Meanwhile, Heat a little more oil in a pan and fry the bacon cubes till golden brown and crispy. Remove from the pan and sauté the onion in the same pan. You can also cook the gluten-free pasta till al dente too. Scoop out the aubergine flesh and blitz together with the baked garlic and a little oil to a puree. You can now put the dish together. Mix together in the pan the onion, bacon, aubergine puree and the cooked pasta along with half of the toasted pine nuts. Serve into 2 pasta bowls. Crumble over the ricotta and sprinkle over the Parmesan shavings and the remaining pine nuts. Serve with a few dressed rucola leaves on top.