Farfalle With Eggplant And Tomatoes - cooking recipe

Ingredients

14 oz farfalle pasta
1/3 cup olive oil
2 medium eggplant, peeled and diced
1 clove garlic, crushed
4 large ripe tomatoes, seeded and diced
2 tbsp chopped basil, plus additional leaves, to serve
1/2 cup grated Parmesan cheese

Preparation

Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Meanwhile, heat 1/4 cup of the oil in a large skillet on high heat. Add the eggplant and cook for 8 mins, stirring occasionally, until tender. Remove from skillet.
Heat the remaining oil in the skillet on medium heat. Add the garlic and tomato and cook for 3-5 mins, until the tomato is tender. Stir in the basil and season to taste. Add pasta and eggplant; toss on low heat until combined. Sprinkle with Parmesan cheese and additional basil to serve.