1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.

  2. In a large fry pan, add the olive oil, diced onion, garlic, chilli and pancetta and fry off on a high heat for a few minutes.
  3. Add the eggplant and fry until golden on both sides the add the pine nuts.
  4. Add the cherry tomatoes by crushing them into the pan, add the basil and season with salt and pepper
  5. Allow the sauce to simmer until the eggplant is tender.
  6. A minute before the pasta is ready, add it to the sauce with some of the pasta water and toss to combine.
  7. Serve with grated Parmigiano cheese.