Pasta With Eggplant, Tomato And Mozzarella

• 2 tablespoons olive oil
• 1 eggplant large, chopped
• 1 red onion medium, finely chopped
• 2 cloves garlic crushed
• 14 ounces chopped tomatoes
• 1/2 teaspoon chili flakes
• 2 tablespoons cream
• 2 tablespoons fresh basil leaves
• 16 ounces rigatoni or other large pasta
• 8 ounces mini mozzarella balls halved
• 1 ounce 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 large, red onion, garlic, tomatoes, chili flakes, cream, fresh basil, rigatoni, mozzarella balls halved, parmesan cheese shaved

Taken from www.yummly.com/recipe/Pasta-with-Eggplant_-Tomato-and-Mozzarella-1400154 (may not work)