Step 1

Preheat the oven to 220°C/430°F.

Step 2

Place the cubed eggplant in a roasting dish or rimmed baking sheet. Drizzle over the olive oil and season with salt and pepper. Toss to combine.

Step 3

Place the eggplant in the oven and allow to roast for 30 minutes or until soft and caramelized. Remove from the oven and set aside.

Step 4

While the eggplant roasts, make the tomato sauce according to recipe instructions.

Step 5

Bring a large pot of salted water to the boil then add the pasta and allow to cook for 8-10 minutes, until al dente.

Step 6

Once the eggplant is roasted, transfer to the tomato sauce and allow to simmer gently for a few minutes.

Step 7

Drain the pasta, reserving 1 cup of cooking water.

Step 8

Add the pasta to the pasta sauce and add a splash of cooking water. Toss to combine.

Step 9

Serve the pasta with the grated Parmesan and fresh basil.