1. Bring a pot of salted boiling water to the boil and cook pasta as per packet directions.
  2. Heat 2 tablespoons of olive oil in a large pan, add the eggplant and stir, leave for 2 minutes.
  3. Add garlic, pancetta, basil, chilli, capers and tomatoes, season with salt and pepper and leave on a medium heat for about 15 minutes.
  4. Once the pasta is cooked to al dente, add the pasta and a small amount of the pasta water to the sauce and toss to combine.
  5. Serve with grated Parmigiano cheese and some extra chili flakes.   Chefs Tip: Salt your eggplant for 20 minutes to allow the water to release from the eggplant, helping it keep its texture and not release too much water into the sauce.