1. Heat olive oil in a large frypan, add diced eggplant and sauté over medium heat until golden.
  2. Add garlic, capers and chilli and sauté for another minute.
  3. Add cherry tomatoes, sauté for one minute, then turn down heat to low and add 1/2 cup of water.
  4. Cook sauce until tomatoes have only just collapsed, season to taste with salt and pepper and add basil, reserving a few leaves for garnish.
  5. In a pot of boiling salted water, add gnocchi and cook as per packet directions.
  6. Add gnocchi to pasta sauce and toss to combine.
  7. Divide among 2 bowls and garnish with reserved basil leaves.