1. Heat olive oil in a large frypan over medium heat. Add the eggplant and sauté until browned and softened.
  2. Add garlic and sauté for another minute.
  3. Add the tomatoes and cook for 5 minutes or until tomatoes have collapsed and created a sauce.
  4. Add olives and season with salt and pepper.
  5. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta water.
  6. Add the cooked pasta to the sauce and toss to combine, adding a splash of the cooking water if necessary.
  7. Garnish with basil leaves before serving.

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