1. Preheat oven to 200C. Toss the eggplant in 2 tbsp olive oil and season with salt and pepper.
    Place in a single layer on a baking tray lined with baking paper and roast for 20 minutes or until caramelised and tender. Set aside.
  2. Meanwhile, heat a large frypan over medium / high heat. Add 1 tbsp olive oil and onion, sauté until softened, add the garlic and sauté for a further 30 seconds.
  3. Add the tomato and half a tin of water, 2 basil stems, season with salt and pepper and simmer for 10 minutes.
  4. Add the cooked eggplant and olives and gently stir through. Discard basil stems.
  5. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions. Reserve half a cup of pasta water.
  6. Add the pasta to the sauce with the baby spinach and basil leaves (leaving a few to garnish).
    Toss to coat the pasta with the sauce and wilt the spinach, adding a splash or two of the pasta water to loosen the sauce, if required.
  7. Serve pasta garnished with basil leaves and chilli oil on the side or drizzle over pasta.