2 tbsp olive oil
1 small eggplant, diced
2 garlic cloves, finely chopped
large pinch chilli flakes
400 g canned chopped tomatoes tin
200 g rigatoni
½ a small bunch basil, shredded
2 pecorino tbsp grated or a little crumbled feta
- Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the eggplant in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
- Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
- Cook the pasta. Stir the basil and eggplant into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.