Pasta with eggplant

Ingreients 1 medium eggplant, trimmed, finely diced 1 small red onion, diced 1/4–1/2 teaspoon dried red chilli flakes (depending how hot you like it) 250g punnet cherry tomatoes, halved 350g penne pasta 400g can diced tomatoes 100g feta cheese, cut in bite-sized pieces 1/2 cup fresh basil, plus extra, to garnish Instructions Step 1 Heat a large non-stick frying pan over a medium-high heat. Add eggplant and onion.Cook, stirring occasionally, for 7-8 minutes or until eggplant is golden and tender. Add chilli and cherry tomatoes and cook for 2-3 more minutes or until tomatoes are slightly wilted. Step 2 Meanwhile, cook penne in a large saucepan of boiling water following packet directions or until al dente. Drain well. Step 3 Add diced tomatoes to eggplant mix. Simmer for 5 minutes then add the drained pasta. Stir to combine. Remove from heat and stir through feta and basil. Divide among serving plates. Garnish with extra basil and serve immediately.