1.Heat the oil in a large saucepan; add the eggplant; cook, stirring, for about 5 minutes or until browned lightly. Add the onion and garlic; cook, stirring, until soft. Add undrained tomatoes and chilli; cook, covered, stirring occasionally, for 10 minutes.
2.Stir cream and basil into eggplant mixture; season to taste with salt.
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until tender; drain.
4.Toss hot pasta with bocconcini, eggplant mixture and half of the parmesan flakes. Serve topped with remaining parmesan.
Not suitable to freeze. Not suitable to microwave.
Note
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