1

Halve half the tomatoes. Heat oil in a deep non-stick frying pan over high heat. Cook eggplant, stirring, for 5 minutes or until golden and tender. Remove from pan.

2

Add onion and garlic to pan over medium-high heat. Cook, stirring, for 5 minutes or until softened. Add halved and whole tomatoes, passata and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until tomatoes collapse and sauce thickens. Season with salt and pepper.

3

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

4

Preheat grill on high. Line a baking tray with foil. Place pancetta on prepared tray and grill, turning once, for 4–5 minutes or until crisp. When cool enough to handle, break pancetta into small pieces.

5

Add pasta and eggplant to sauce and toss gently to combine. Serve pasta sprinkled with pancetta, basil and parmesan.