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Cook Penne according to packet directions; drain.
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Heat a grill pan to high heat. Add the eggplant and grill until dark golden; remove from pan and set aside in a bowl.
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Pour the balsamic vinegar over the eggplant and allow to rest for 5 – 10 minutes.
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Heat 2 tbsp olive oil in a pan and add the sliced onion; fry until soft and golden.
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Add the crushed garlic and fry until soft.
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Season with salt and pepper to taste.
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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.
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Stir the onion, garlic, eggplant and balsamic vinegar mix into the cooked Penne. Mix well.
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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.