Eggplant & Goat Cheese Pasta - cooking recipe

Ingredients

10 1/2 ounces penne
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 eggplant, cut into small chunks
14 ounces chopped tomatoes
1 dash Tabasco sauce (optional)
1 pinch sugar
16 basil leaves
7 ounces goat cheese, cubed

Preparation

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 goat cheese.
Toss with the drained pasta and serve.