1. Cut the eggplant into bite size cubes.
2. Coat it with olive oil, salt and pepper.
3. Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
4. Cook the pasta in salted water according to the package instruction.
5. In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
6. Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
7. Add the roasted eggplant, and tear in some fresh basil leaves.
8. Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
9. Mix well and serve with grated Parmesan cheese on top.

Recipe provided by Chef Stacie Ma