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In a hot fry pan, add the olive oil and eggplant. Begin to fry off, tossing to allow the eggplant to gain colour and caramelisation.
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Add the chili, garlic, salt and pepper and allow to fry for one minute.
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Add the tomatoes and basil to the pan and bubble away on a medium heat for about 15-20 minutes, until thickened and the tomatoes have darkened in colour.
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While the sauce is in its last 6-8 minutes of cooking, in a pot of boiling salted water, add the pasta and cook as per packet directions.
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Once the pasta is cooked, add it to the sauce with some of the cooking water and toss to combine.
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Serve with grated parmesan cheese.