Pasta with eggplant, tomato, chilli and feta

Instructions

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.

2 Meanwhile, cook penne in a large saucepan of boiling water following packet directions or until al dente. Drain well.

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.