Pasta with Eggplant

Method

1. Cut the eggplant into rounds about 1 cm thick, then into sticks and finally into cubes.
2. Place the eggplant in a colander, lightly salt, cover with a small plate and a weight to purge (optional, but recommended).
3. Prepare the soffritto: slice the spring onion into thin rounds. Sauté in a drizzle of extra virgin olive oil for 5 minutes.
4. Add the eggplant and cook, stirring often, for about 15 minutes.
5. Meanwhile, cut the cherry tomatoes into four wedges.
6. Bring a pot of salted water to a boil and cook the pasta.
7. Add the cherry tomatoes to the eggplant, season with salt and pepper, add basil, and continue cooking for another 3-4 minutes.
8. Drain the pasta al dente and transfer it directly to the pan with the sauce. Toss for a couple of minutes.
9. Serve the pasta with eggplant very hot.