1. In a pot of salted, boiling water, cook the wholemeal penne as per packet instructions.
  2. Meanwhile, in a cold frypan, add the chorizo and allow it to heat up and fry to let out all of its oils.
  3. Add the eggplant and chili flakes, and toss to combine and allow the eggplant to cook for around 5 minutes to soften.
  4. Crush the halved tomatoes between your hands over the eggplant, add the basil leaves and season with salt and pepper. Toss to combine and allow the tomatoes to cook for 5 minutes to break down and soften.
  5. Add the cooked pasta to the frypan with a touch of the cooking water, and toss to combine.
  6. To serve, toss the pasta with a touch of olive oil and sprinkle with freshly grated parmiggiano cheese