Pasta with eggplant, basil and pancetta

Instructions

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.