Pasta With Eggplant, Tomato And Mozzarella

• 2 tbsp olive oil
• 1 None large eggplant, chopped
• 1 None medium red onion, finely chopped
• 2 cloves garlic, crushed
• 14 oz can chopped tomatoes
• 1/2 tsp chili flakes
• 2 tbsp cream
• 2 tbsp fresh basil leaves
• 16 oz rigatoni or other large pasta
• 8 oz mini mozzarella balls, halved
• 1 oz Parmesan cheese, shaved

1. Heat the oil in a large saucepan. Add the eggplant and cook, stirring, 5 mins, or until browned lightly. Add the onion and garlic and cook, stirring, until soft. Add tomatoes and chili flakes and cook covered, stirring occasionally, 10 mins. Stir in cream and basil and season to taste with salt.
2. Meanwhile, cook pasta according to package instructions and drain. Toss with mozzarella, eggplant mixture and half the Parmesan. Sprinkle with remaining Parmesan to serve.

olive oil, eggplant, red onion, garlic, tomatoes, chili flakes, cream, basil, rigatoni, mozzarella, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/29558 (may not work)