Aubergine and Goat's Cheese Pasta

• penne↗300 г g
• olive oil↗1 ст. л. tbsp
• onion↗

  sliced

• eggplant↗

  cut into small pieces

• canned chopped tomatoes↗400 г g
• sugar↗ pinch
• basil handful

  leaves

• goat cheese↗200 г g

  cut into cubes

Step-by-step instructions

1. 1

   Cook the pasta in salted water according to the package instructions. Once al dente, drain and set aside.

2. 2

   In a large skillet heat the olive oil, add the sliced onion and sauté for 5 minutes until translucent and soft.

3. 3

   Add the sliced eggplant, fry for another 3–4 minutes until golden.

4. 4

   Pour in the canned chopped tomatoes, add a pinch of sugar, bring to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens.

5. 5

   Remove the skillet from the heat, add the basil leaves and cubed goat cheese, gently stir until the cheese slightly melts.

6. 6

   Combine the pasta with the sauce, toss well and serve immediately, garnished with remaining basil.