Ingredients

• 2 tablespoons extra virgin olive oil
• 1 red onion, halved, thinly sliced
• 1 large (470g) eggplant, cut into 2cm pieces
• 2 garlic cloves, crushed
• 1 long red chilli, thinly sliced, plus extra to serve
• 400g can Italian cherry tomatoes in tomato juice (see notes)
• 1 cup Massel vegetable liquid stock
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon caster sugar
• 375g dried casarecce pasta (see notes)
• 2 tablespoons torn fresh basil leaves, plus extra leaves to serve
• 60g reduced-fat fetta, crumbled

Method

• Step 1 Heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add eggplant. Cook, stirring occasionally, for 4 to 5 minutes or until eggplant is golden. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock, vinegar and sugar. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until eggplant is very tender.
• Step 2 Meanwhile, cook pasta following packet directions. Drain pasta, reserving 1/3 cup cooking water.
• Step 3 Add pasta, reserved cooking water and basil to eggplant mixture. Reduce heat to low. Cook, tossing, for 1 minute or until combined. Season with salt and pepper. Divide pasta mixture among serving bowls. Top with fetta, and extra chilli and basil. Serve.