Eggplant, Tomato And Feta Pasta - cooking recipe

Ingredients

1 tbsp olive oil
1 None red onion, finely chopped
2 cloves garlic, crushed
1 None eggplant, cubed
1 can (14 oz) diced tomatoes
1/4 cup white wine
14 oz rotini pasta
1 tbsp pine nuts
1/4 cup basil leaves, plus additional, to serve
1 cup crumbled feta cheese
None None Crusty bread and salad, to serve

Preparation

Heat oil in a large skillet on high heat. Saute the onion and garlic for 2-3 mins. Reduce heat to medium.
Add eggplant and cook, stirring, for 4-5 mins, until tender. Stir in tomatoes, 3/4 cup water and wine. Cook for 10-15 mins, until sauce begins to thicken. Season to taste.
Meanwhile, cook pasta in saucepan of boiling salted water according to package directions. Drain well and return to saucepan. Add sauce, pine nuts and basil leaves.
Toss over low heat for 1-2 mins, until well combined. Serve topped with crumbled feta and additional basil leaves. Accompany with crusty bread and salad.