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Bring a pot of salted boiling water to the boil and cook pasta as per packet directions.
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Heat 2 tablespoons of olive oil in a large pan, add the eggplant and stir, leave for 2 minutes.
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Add garlic, pancetta, basil, chilli, capers and tomatoes, season with salt and pepper and leave on a medium heat for about 15 minutes.
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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.
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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.
