Pasta With Eggplant And Tomatoes - cooking recipe

Ingredients

2 tbsp olive oil
1 None medium eggplant, diced
1 clove garlic, finely chopped
9 oz cherry tomatoes, halved
3.5 oz baby spinach
18 oz penne
2 tbsp pine nuts, toasted
None None grated Parmesan cheese, to serve

Preparation

Heat oil in a frying pan over medium heat. Cook eggplant for 5 mins, until golden and tender. Add garlic and tomatoes. Cook for 2 mins then mix in baby spinach and toss until just wilted. Season.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain then toss with eggplant sauce and pine nuts. Serve with grated Parmesan.