1. In a pot of boiling, salted water, add the pasta and cook as per packet directions.
  2. In a large pan, heat olive oil on medium heat. Add onion, garlic, chorizo and cook for 3 minutes.
  3. Next, place eggplant in pan and sauté for 3 to 5 minutes or until eggplant is tender.
  4. Add thyme, pine nuts, stock and tomatoes and reduce heat to a simmer. Cook for 10 to 12 minutes until sauce has thickened.
  5. Season with salt and pepper.
  6. Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.
  7. Serve with grated parmesan.