1. In a hot fry pan, add the olive oil and eggplant. Begin to fry off, tossing to allow the eggplant to gain colour and caramelisation.
  2. Add the chili, garlic, salt and pepper and allow to fry for one minute.
  3. Add the tomatoes and basil to the pan and bubble away on a medium heat for about 15-20 minutes, until thickened and the tomatoes have darkened in colour.
  4. While the sauce is in its last 6-8 minutes of cooking, in a pot of boiling salted water, add the pasta and cook as per packet directions.
  5. Once the pasta is cooked, add it to the sauce with some of the cooking water and toss to combine.
  6. Serve with grated parmesan cheese.