Heat your oil over medium heat in a small saucepan or fry pan and begin frying your eggplant in small batches until golden brown. This may take around 3-5 minutes. Transfer to a plate with paper towel to drain. Set aside.

For your sauce, sauté your onion and garlic in a tablespoon of olive oil until fragrant. Then cook your tomato paste for a few minutes. Next, add in your cherry tomatoes, salt, pepper and fresh basil.

When your tomatoes begin to soften, add in your passata. Cook this for as long as you can because this is where the rich flavour comes from. (Minimum 20 minutes)

Cook your pasta al dente and keep 1/3 cup of pasta water.

Add your eggplant to your sugo while your pasta is cooking.

Finally, to finish your sauce, mix in your cooked pasta, pasta water, mozzarella and parmesan cheese. Mix until the cheese melts- and add in some more fresh basil. ENJOY!