1. Cook Penne according to packet directions; drain.
  2. Heat a grill pan to high heat. Add the eggplant and grill until dark golden; remove from pan and set aside in a bowl.
  3. Pour the balsamic vinegar over the eggplant and allow to rest for 5 – 10 minutes.
  4. Heat 2 tbsp olive oil in a pan and add the sliced onion; fry until soft and golden.
  5. Add the crushed garlic and fry until soft.
  6. Season with salt and pepper to taste.
  7. Remove ½ of the eggplant from the bowl (pick the largest slices) and cut into 1cm cubes; add to the onion and garlic mix. Pour over the balsamic vinegar from the bowl.
  8. Stir the onion, garlic, eggplant and balsamic vinegar mix into the cooked Penne. Mix well.
  9. Place the pasta on individual serving plates. Pile with additional slices of the eggplant, basil leaves and a drizzle of olive oil. Dust with some ground black pepper. A fresh green salad would be a great accompaniment to this dish.

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