Eggplant, Tomato And Feta Pasta

• 1 tbsp olive oil
• 1 None red onion, finely chopped
• 2 cloves garlic, crushed
• 1 None eggplant, cubed
• 1 can (14 oz) diced tomatoes
• 1/4 cup white wine
• 14 oz rotini pasta
• 1 tbsp pine nuts
• 1/4 cup basil leaves, plus additional, to serve
• 1 cup crumbled feta cheese
• None None Crusty bread and salad, to serve

1. Heat oil in a large skillet on high heat. Saute the onion and garlic for 2-3 mins. Reduce heat to medium.
2. Add eggplant and cook, stirring, for 4-5 mins, until tender. Stir in tomatoes, 3/4 cup water and wine. Cook for 10-15 mins, until sauce begins to thicken. Season to taste.
3. Meanwhile, cook pasta in saucepan of boiling salted water according to package directions. Drain well and return to saucepan. Add sauce, pine nuts and basil leaves.
4. Toss over low heat for 1-2 mins, until well combined. Serve topped with crumbled feta and additional basil leaves. Accompany with crusty bread and salad.

olive oil, red onion, garlic, eggplant, tomatoes, white wine, rotini pasta, nuts, basil, feta cheese, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26995 (may not work)