Sicilian Style Eggplant Pasta

Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown. 

Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sun-dried tomatoes.

Add another drizzle of olive oil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, measured water, stock cube, red vinegar and honey. Simmer for 15 min. 

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

Meanwhile, toast the pine nuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil leaves and the Grana padano (reserve the rest for garnish!) to the tomato sauce. Season with salt and pepper. 

Stir the drained pasta into the tomato sauce with a splash of pasta water. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilli flakes (spicy!), the pine nuts and any remaining Grana padano.