Ingredients

* 400g (14oz) penne
    * 1 eggplant, sliced or in pieces
    * 1 tablespoon olive oil
    * 400g can of tomatoes, onions and garlic pasta sauce
    * 2 x 150g packs mozzarella, torn
    * 55g (2oz) pine nuts, roasted
    * 20g fresh basil, torn

Method

   1st The noodles in boiling salted water for 10-12 minutes. Meanwhile, fry the eggplant in oil until brown and soft.
   2nd Stir in the eggplant with the sauce and heat, then add to cooked noodles. Stir well and set aside to cool slightly.
   3rd Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.

Nutrition information per serving

    * Calories 731 (kcal)
    * Fat 33.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy eating, visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.