1 tablespoon olive oil
1 onion chopped
2 garlic cloves minced
1 eggplant cut into small chunks
14 oz. chopped tomatoes
1 pinch sugar
16 basil leaves
7 oz. of feta cheese
Boil the pasta according to pack instructions.
Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened.
Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar.
Add a few drops of tabasco if desired.
Bring to the boil, simmer for 5 mins, then stir through the basil and feta cheese.
Toss with the drained pasta and serve.
